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.
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.
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.
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.
- Rhubarb: if your rhubarb isn’t pink, you can use the beet method outlined in this rhubarb compote recipe.
- Honey: my sweetener of choice. Use sugar in a pinch, but not maple syrup.
- Whole Eggs: no leftover egg whites!
- Lemon: adds some much needed acidity and prevents the rhubarb sticking to the pan while cooking.
- Vanilla: use powder for speckled curd, or extract.
- Coconut Oil: use refined to avoid any slight coconut flavour.
Notes and Substitutions
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.
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.
I don’t recommend canning this. If you’d like to preserve your rhubarb curd, simply freeze it in a sealed container.
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.
More Spring Rhubarb Recipes
Strawberry Rhubarb Cobbler
Rhubarb Ice Cream
Lemon Rhubarb Cake
Rhubarb Banana Muffins
Maple Rhubarb Jam
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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.
- Cook the rhubarb with the lemon juice and vanilla in a small covered pot over medium heat until very soft, about eight minutes.
- 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.
- 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.
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