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.
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
* Sub a good dairy-free butter (or dairy, if you prefer) in place of the coconut oil.