Add rhubarb and water to a high speed blender and blend until smooth. You may have to scrap down the sides a few times.
Press your rhubarb puree through a fine mesh sieve until you have 1 cup juice.
Add juice, honey, whisked eggs, and lemon juice into a saucepan and whisk.
Bring your mixture to a simmer, whisking constantly, over medium heat. (Optional: add red food coloring at this point).
When the mixture comes to a boil check the thickness with a spoon. (when thick enough it should coat the back of a spoon).
Remove from heat, your mixture will thicken as it cools, pour the mixture through a fine mesh strainer to remove any extra bits.
Fill your jar with the curd and let cool over night in the refrigerator. (Curd will stay good for up to 2 weeks)