In a medium sized pot, combine the rhubarb, water and honey over medium heat. Allow to come to a gentle boil, then turn the heat to low and cook until the rhubarb is soft, about 10 minutes.

While the rhubarb is cooking, set up your double boiler. To do this, Fill a medium sized pot with 3-4 inches of water and set over medium heat. Then, place a large metal or pyrex glass bowl over this--this bowl is where you'll finish the curd. Make sure the bottom of the bowl is not touching the water as it boils; the aim is to only have the steam of the boiling water be able to heat the bowl.

When the rhubarb looks soft and the water has reduced, either allow to cool briefly and blend in a blender, or use an immersion blender and blend until smooth right in the pot itself. Set aside.

Into your prepared double boiler, add the egg yolks, butter, lemon juice and lemon zest over medium heat, whisking until all are evenly incorporated. Then add 1/3 of the warm blended rhubarb, continuing to whisk. Repeat until all rhubarb has been added to the egg yolk mixture.

Cook the curd over the medium heat for about 5-7 minutes, or until thick and glossy. Work the curd through a fine mesh strainer to catch any fibers from the rhubarb stalks or overly cooked egg yolks--or skip if you prefer a more rustic looking curd!