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Rinse the rhubarb and trim the ends Slice it into 1 inch pieces and put in a heavy bottomed pot along with the sugar. Add 2 tablespoons of water and the lemon juice, and stir to combine.
Heat, stirring constantly, until the rhubarb starts to give off juice and the mixture comes to a boil. Boil gently for about 15-20 minutes, until the rhubarb is soft and mostly broken down.
Puree the mixture in a blender or food processor. Get it as smooth as you can. Note: Be careful when pureeing hot foods, as they can 'explode' up through the spout of the processor or blender. Make sure the top is on securely, and that it is vented.
Put the puree back on the stove and bring to a boil, then turn down the heat and let it gently bubble away until reduced and thickened about another 20 minutes or so, Stir often, and be careful not to let the fruit scorch. When the rhubarb butter is getting close to done it will darken a bit and get glossier. Your butter is done when you can drag your spoon across the bottom of the pan and the jam doesn't fill in the space. The fruit butter will thicken even further upon chilling. (See the post for photos and details.)
Spoon the finished butter into a glass jar. Let cool, then cap and refrigerate. It will thicken further as it cools. You will have about a one and a half cups.