Dairy Free Rhubarb Curd |

Dairy Free Rhubarb Curd

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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 cups


  • 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


  1. Whisk honey and eggs until combined in a medium sized dish.
  2. Cook the rhubarb with the water, lemon juice, and vanilla over medium heat until very soft, about eight minutes.
  3. 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.
  4. 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.