Rhubarb Curd
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 15 Makes about 300 grams or 1 ½ cups
Description
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.
Ingredients
- 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*
Instructions
- 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.
Nutrition
Serving: 20g | Calories: 70kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 12mg | Sugar: 6g
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.