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.
Course Side Dish
Cuisine Vegetarian
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 2cups
Ingredients
⅓cuphoney
2eggs
2cupsrhubarbroughly chopped (this was seven stalks for me)
¼cuplemon juice
¼cupwater
2teaspoonspure vanilla extract*
¼cupsolid refined coconut oilcut into pieces
Instructions
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.
Notes
1. You can use vanilla powder, too, I just didn't have any. It'll make it speckled and cute if you do.