Rhubarb curd is a beautiful pink spring preserve, perfect for toast, ice cream, and adding to baking. This version uses honey instead of sugar, and whole eggs so you don’t need to think of something to make with the whites.
While you might be more familiar with lemon curd, rhubarb curd is just as good, and a great way to use the early spring produce. Rhubarb is deliciously sour and works just as well with the sweet and creamy elements of a curd. Using honey gives a wonderful depth of flavour, and since this recipe uses less sweetener than would be typical, it’s also a less cloying and more enjoyable on its own.
If you’ve never had it before, it’s almost like an ultra-flavourful pudding or custard, with a similar texture. Add to cakes, cookies, and any other baking, or try it topping porridge or other simple sweets.
Ingredient Notes and Substitutions
- Rhubarb: if your rhubarb isn’t pink, you can use the beet method outlined in this rhubarb compote recipe.
- Honey: sugar can be substituted for the honey, but I don’t recommend using maple syrup.
- Coconut oil: use refined to avoid any slight coconut flavour. Use a good vegan butter as a 1:1 substitute for the coconut oil if preferred. If dairy isn’t an issue, you can also sub regular dairy butter.
If you have green rhubarb and no beets on hand, pop a small handful of raspberries into the pot when cooking the rhubarb. It’ll improve the colour and barely change the flavour.
For late season rhubarb, either peel the thin outer layer to avoid stringiness, or blend the cooked rhubarb mixture before adding the coconut oil.
There is a bit of texture present as the rhubarb doesn’t break down entirely during cooking. If you prefer it to be completely smooth, blend with an immersion blender or cool and blender with a small mixer.
How to Store
Storage: I don’t recommend canning this recipe. To store, keep in a sealed container in the refrigerator for a week or so.
Freezing: transfer fully cooled curd into an airtight container and freeze for up to three months. Thaw in the refrigerator.
- Cook slowly: it is necessary to stir constantly when making any curd, and cook over very low heat. It’s similar to a custard in that if it gets too hot, the eggs will scramble. Take your time.
- Use a sterilised container: to extend the shelf life of the curd, use a glass jar for storage and sterilise it using the oven or dishwasher method.
More Spring Rhubarb Recipes
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- 110 grams honey
- 2 large eggs
- 200 grams rhubarb, roughly chopped
- Juice of a lemon ~3 tbsp
- 1 teaspoon pure vanilla extract OR ½ teaspoon vanilla powder
- 3 tablespoons coconut oil*
- Whisk honey and eggs until combined in a heat-safe bowl and set aside.110 grams honey, 2 large eggs
- Cook the rhubarb with the lemon juice and vanilla in a small covered pot over medium heat until very soft, about eight minutes.200 grams rhubarb, roughly chopped, Juice of a lemon, 1 teaspoon pure vanilla extract OR ½ teaspoon vanilla powder
- Slowly pour the cooked rhubarb into the honey and egg mixture, whisking, until fully incorporated.
- Pour the mixture back into the pot and cook over low-medium heat, stirring constantly, for eight to ten minutes or until thickened. It should coat the back of a wooden spoon when ready. Don’t increase the heat, you will get scrambled eggs.
- Remove from the heat and stir in the coconut oil. For a very smooth curd, blend with an immersion blender or in a heat-safe mixer.3 tablespoons coconut oil*
- Pour the finished rhubarb curd into jars and cover. Cool completely and store in the refrigerator for a week or two.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in June 2015. It has been updated most recently as of May 2021.
If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about healthier plant based recipes that follow the seasons.