Vegan Rhubarb Curd




Crisp tart spring rhubarb get transformed into a silky smooth lip puckering curd to use in tarts, pies, bars, cakes, you name it!



  1. Add chopped rhubarb, sugar and lemon juice to a sauce pan and heat to a rolling simmering, stirring to dissolve sugar. Then cover and simmer for 5 minutes.
  2. Pour rhubarb mix into a blender and add the coconut milk, arrowroot powder, vanilla extract and freeze-dried strawberry powder. Blend on high until silky smooth, 1-2 minutes.
  3. Return mixture to saucepan and heat on medium stirring constantly until it thickens to the point where it sticks to the back of a spoon, about 3-5 minutes.
  4. Pour curd into a heat safe jar and let it cool to room temperature then store covered in the refrigerator. Curd will continue to set as is cools. Keep refrigerated for up to 4 days.

Recipe by Fare Isle at