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.
Ingredients
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.
Recipe Notes
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.
Expert Tips
- 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
Strawberry Rhubarb Cobbler
Rhubarb Ice Cream
Lemon Rhubarb Cake
Rhubarb Banana Muffins
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Rhubarb Curd
Ingredients
- 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*
Instructions
- 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.
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
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.
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Rebecca says
I ended up with a bunch of rhubarb- which I’ve never used before! A quick google search brought me here, and holy goodness is this DELICIOUS. Excited to try more of your recipes.
Alexandra Daum says
So glad you liked it, thanks Rebecca!
Susan J Berke says
This would be a lovely gift – what directions would have have to can it? I’m thinking maybe a water bath for 10 minutes?
Alexandra | Occasionally Eggs says
I would do a 10 minute water bath, yes. That being said, this recipe lacks the acidity or high sugar content to make it shelf stable for a long period of time and would have to be observed or kept in the refrigerator after canning to keep it from spoiling. If you want to gift it in the winter, for example, I’d can it and keep it in the fridge until you’re ready to give it away. I hope that helps!
Nicholas Sung says
I made this this morning and it came out wonderfully. Even better than I thought it would. Thanks so much for sharing the recipe.
Nicholas Sung says
I made this this morning and it came out wonderfully. Even better than I thought it would. Thanks so much for sharing the recipe.
Alexandra says
Hi Lydia! Goodness, this recipe isn't particularly vegan friendly, is it? I'm afraid that rhubarb isn't available where I am right now, but I can recommend using this recipe as a base: http://minimalistbaker.com/vegan-lemon-curd/ and keeping the 1/4 cup lemon juice like in this recipe. So you'd leave out the coconut oil and eggs from this recipe and add the coconut milk and arrowroot instead. I've been meaning to work on a vegan curd recipe with agar for a long time, because I think that might work well, but I haven't tested it yet. I hope the adaptation goes well and your guests love it!
Lydia says
What can I substitute for the eggs? This sounds perfect for an upcoming party but some of my guests will be vegan and eggs are a no-go…