1. Clean the rhubarb and cut into small pieces. Add together with the raspberries, water, and 1 tablespoon of the xylitol (or sugar) to a small pot. Gently heat up until the rhubarb starts to break down – let cook over medium heat for about 8-10 minutes. Stir often so nothing burns. You want all the rhubarb pieces and raspberries turned into a mushy blob. Depending on the color of the rhubarb stalks you used this will actually look pretty much like greenish puke – but it smells much better ;P

2. Remove from the heat and purée the rhubarb with an immersion blender until very smooth. Mix in the remaining sugar, salt, and vanilla extract and let cool down for about 5 minutes.

3. When the rhubarb has cooled down a bit, add the eggs and mix until very well combined. Place the pot back on the stove and bring the mixture to a boil while stirring constantly. Let it cook/bubble for a minute or so until the curd has thickened nicely. Remove from the heat and stir in the butter. You want it melted completely and well incorporated. Add the freeze-dried dragon fruit powder, freeze-dried raspberry powder, or some pink food color to get a nice pinkish rhubarb curd (optional but recommended). Let cool down – stir occasionally, so you won’t get skin on top of the rhubarb curd. When cooled, press through a fine mesh sieve (optional) and then transfer the curd to clean mason jars. Place in the fridge for at least 3-4 hours before using it. The rhubarb curd should last at least 1 week when stored in the fridge.