Dairy free 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.
This weekend marks a year since I started writing this blog. I was looking back at some of my earliest posts to see what was going on then, and it really hit me how much I’ve improved in the past year. Those first muffins I posted look pretty fuggin disgusting. I’m still not even close to where I want to be, but maybe next by year.
It was also Graham’s 27th birthday on Friday, so we had a nice weekend with family and friends.
Rhubarb is still just about the only thing that’s ready here, other than greenhouse-grown produce. So, of course, since it’s the only thing coming out of the garden, I’m obsessed. It’s one of a few truly seasonal foods that still exist – you can get strawberries in December, but rhubarb is only available in the spring. I love it. Obviously, since it’s the end of June, spring is extra late here. It’s one of my very favourite things, and I have a squillion rhubarb recipes showing that.
I think a lot of people shy away from rhubarb because it is intensely tart and can be stringy. Do a lot of people grow up eating it? I don’t remember having it before moving to Manitoba. When I was little I’d go up the road and visit my aunt a lot, especially in the summer. We lived, and my parents still do, a couple of kilometres away down a gravel road. She had this massive garden and used to grow just about all of their vegetables and preserve them for the winter. Pretty neat. She’d cut stalks of rhubarb and give them to us to dip in sugar and eat raw. She also gave us raw potatoes to munch on, though, so who knows?
This is a really simple recipe that’ll help you use up some of the abundance of rhubarb you might have, especially if you have a plant of your own. If not, it doesn’t need that much, so you can bum some off a friend or buy it (or sneak some). If you live in a more temperate place, your rhubarb can be a really lovely pink colour inside and out, especially if it’s forced. If it is, the colour of the curd will be a deeper pink. If you want it to be a prettier colour, toss a few strawberries in when you’re cooking the rhubarb.
If you’ve never heard of or tried rhubarb curd, it’s pretty great. It’s sweeter and more mellow than you’d expect, and not really much like the more familiar lemon curd. Try it on yogurt, ice cream, oatmeal, in parfaits, on bread, or with a spoon. I’ve been going to the fridge for little tastes all day. This recipe calls for a pretty big hit of vanilla, and that’s what makes it nice, so please don’t leave it out. Unlike my lemon curd recipe, this one uses whole eggs, so you’re not stuck with leftover egg whites.
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- 1/3 cup honey
- 2 eggs
- 2 cups rhubarb, roughly chopped (this was seven stalks for me)
- 1/4 cup lemon juice
- 1/4 cup water
- 2 teaspoons pure vanilla extract*
- 1/4 cup solid refined coconut oil, cut into pieces
- Whisk honey and eggs until combined in a medium sized dish.
- Cook the rhubarb with the water, lemon juice, and vanilla over medium heat until very soft, about eight minutes.
- Slowly pour the hot rhubarb into the honey and egg mixture, whisking, until fully incorporated. Add this 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.
- Remove from the heat and stir in the butter. Pour the finished curd into a blender and whiz it up for about thirty seconds to make it so smooth, and then into jars. Cool completely and store in the fridge. It keeps for about a week.
1. You can use vanilla powder, too, I just didn't have any. It'll make it speckled and cute if you do.