Begin by cleaning and dicing the rhubarb stalks into ½ inch pieces. Add the diced pieces to a large saucepan. Measure out the 200 grams sugar then combine with the diced rhubarb. Place saucepan over medium low heat and cook, stirring occasionally, until the rhubarb softens and begins to break down. This should take about 7 to 10 minutes.

In a small bowl, smash the freeze dried raspberries with the back of a wooden spoon. Alternatively, you can use a mortar and pestle to grind the freeze dried fruit into a powder. Mix the crush dried raspberries with the lemon juice to combine. Set to the side.

In a small mixing bowl, whisk the egg yolks until smooth. Set to the side.

Once the rhubarb is ready, remove from heat to allow to cool slightly. Add the cooked rhubarb to the base of a blender and blend on medium high speed until pureed. Alternatively, you can process the cooked rhubarb in a food processor. Pour the rhubarb puree back into the pan using a mesh strainer to strain out any fibers from the stalks. Add in the whisked egg yolks followed by the lemon raspberry mixture. Stir to combine everything together over medium-low heat.

Add in the 6 tablespoons of butter, one tablespoon at a time, until melted. Continue to stir curd until thickened, about 5 to 10 minutes more. It is ready when it coats the back of a spoon and you can make a line through the center. I like to use the back of a wooden spoon for this. Once it makes a line through the center, the texture of the curd is right where we want it to be.

Strain the curd into your glass container using a fine-mesh sieve to remove any lumps or small pieces of fruit. Cool completely before storing in airtight container. The curd will keep in the fridge for up to four weeks.