Creating Rhabarber-Curd auf Vanilleeis is straightforward if you follow these simple steps:

1. Prepare the Rhubarb: In a saucepan, combine the chopped rhubarb and 100 grams of sugar. Cook over medium heat until the rhubarb is tender, about 10 minutes.
2. Blend the Mixture: Once the rhubarb is soft, blend the mixture until smooth using an immersion blender or a regular blender. Return the blended rhubarb to the saucepan.
3. Add Butter and Eggs: In a separate bowl, whisk together the eggs until frothy. Gradually add them to the rhubarb mixture along with the butter, lemon juice, vanilla extract, and a pinch of salt.
4. Cook the Curd: Cook the mixture over low heat, stirring constantly, until it thickens, about 10 minutes. Do not let it boil.
5. Strain the Curd: Remove from heat and strain the curd through a fine-mesh sieve to remove any solids. This will ensure a smooth texture.
6. Chill the Curd: Transfer the rhubarb curd to a bowl and let it cool to room temperature. Cover and refrigerate for at least 1 hour.
7. Serve: Scoop the vanilla ice cream into serving bowls and top it generously with the chilled rhubarb curd.