Pink Rhubarb Curd

Makes 18 oz, or three 6 oz ball-type jars of curd.

Ingredients
400 g chopped rhubarb
1/4 c. water

3 eggs large
3 tsp cornflour/corn starch
1/2 c to 3/4 c sugar
a drop of pink colouring optional
3/4 c unsalted butter cubed

Method
Put rhubarb, water and sugar in a medium pot on stove, over medium heat.  Cook about 15 minutes, stirring frequently.  While that cooks, break the eggs into a medium bowl and whisk them up. 

Once the rhubarb's broken down, put the cornstarch in a small bowl and add a couple spoonfuls of the rhubarb mixture, and blend it til smooth with a spatula.  Add food coloring to this if using. 

Temper the eggs by whisking constantly and adding a ladle at a time of the hot rhubarb mixture.  Do two or three of these until the eggs start to thicken.  Reduce the heat to med-low, and add the tempered egg and cornstarch mixture, blending and stirring it well.  Cook over the lowered fire for another 5 minutes, stirring smoothly. 

Remove from heat and add the cubed butter, stirring until they've all melted.  The curd is done and ready for jarring.