2 cups sliced rhubarb
1/4 cup water
2/3 cup sugar
2 large eggs
2 large egg yolks
2/3 cup rhubarb juice/puree
1/3 cup melted butter
several drops of red food colouring (optional)
Put the rhubarb and water in the Instant Pot, close it and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 3 minutes. When it beeps that it's done, press Cancel and leave it alone until the pin drops, 15-30 minutes. This will prevent rhubarb juice from spraying out the valve during a quick release.
Open the pot and press Saute. Boil the rhubarb for a few minutes to reduce the liquid and intensify the flavour, then press Cancel. Use an immersion blender to puree the rhubarb. (Or use a food processor or blender.) Use 2/3 cup of this puree for the recipe. The rest? Add a little sugar and dig in. Or pour it over ice cream or yogurt.
Combine the 2/3 cup of rhubarb puree with all other ingredients and blend well. Pour into an oven-safe casserole or stainless steel bowl. Mason jars work, too.
Put 1 1/2 cups of water and the trivet in the Instant Pot. Put the curd on the trivet, close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust the time to 10 minutes. When it beeps that it's done, leave it for 10 minutes natural release. Flip the valve to Venting and when the pin drops, open the pot.
Whisk the curd vigorously until smooth. Cool on the counter for half an hour or so and whisk again. Cover and refrigerate.
Refrigerate for up to a week.
This is delicious as a topping for cheesecake, ice cream or yogurt. It also makes a fabulous Pavlova or tart filling topped with sweetened whipped cream.