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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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes

Ingredients

  • 2 cups rhubarb chopped into 1/2” pieces
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup coconut milk
  • 1 tablespoon arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon freeze-dried strawberry powder optional (adds color)

Instructions

  • 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.
  • 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.
  • 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.
  • 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.