Sunrise Vegan Rhubarb Curd
Rich, sweet and tart, have you ever tried homemade vegan rhubarb curd? Here’s your chance! This simple seasonal delight is only four ingredients, and is easy to whip up. The rhubarb flavor really pops, with it’s zingy tartness that’s balanced with just the right amount of sugar. Perfect for slathering on scones or toast, filling cakes, or perhaps on a really fancy vegan grilled cheese.
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Bring Rhubarb Back
There are many vintage food trends that we’ve left behind that I believe have improved our food culture as a whole. Jello salads, heaps of mayonnaise on everything, and a good old banana hollandaise are all food trends that thankfully have gone out of fashion. But not every food that’s lost popularity over the years should be left in a gelatin-molded tomb, and I’m here to advocate for rhubarb. While rhubarb has not entirely disappeared from our plates, they don’t have the same popularity they once did. And there’s an interesting reason why. Because rhubarb is fairly sour, it’s most often eaten with added sugar to balance out the tartness from the stalks. It was used in desserts and wines from the 1800’s to the 1940’s most often in Britain and North America. World War II and rationing is actually what made rhubarb lose popularity- of course rhubarb (which can easily be grown at home) was not rationed, but sugar was. And because of the rationing of sugar, people did without stewed rhubarb, sweetened pies, and their other rhubarb favorites. And while rhubarb consumption did increase again after the war, it never was as popular as it had been.
But let’s not leave good things in the past. Tart rhubarb is one of the earliest edible crops in Spring, and is a wonderful way to welcome warmer days. Try something fun- maybe a rhubarb mixed drink, a light and refreshing sorbet, or a homemade salsa. Look through your grandmother’s recipes, and see if you can spot any featuring rhubarb. Take this less appreciated plant and give it some love. And make this curd, of course!
Looking for Rhubarb Recipes? Try one of these!
- Vegan Red Cabbage and Rhubarb Slaw
- Tomato Rhubarb Soup- Savory Vegan Rhubarb Recipe
- Mini Strawberry, Rhubarb and Wintergreen Berry Tarts
- Vegan Cheese and Rhubarb Danish
- Rhubarb Mint Salad
- Rhubarb Vegan Hot and Sour Soup
Looking for Curds, Marmalades, Jams, and Jellies? Try one of these!
- Creamy Vegan Black Raspberry Curd
- Taste of Summer Queen Anne’s Lace Jelly
- Sweet and Umami Homemade Seaweed Jam
- Quick Japanese Knotweed Jam with Mint
- Two Crabapple Recipes: Crabapple Jelly and Butter
- Bittersweet Pomelo Jam with Thyme
- Sweet and Savory Tomato Jam Recipe
- Smoky Vegan Onion Jam
- Easy Kumquat Marmalade Recipe with Ginger
How to Make Vegan Rhubarb Curd
Making vegan curds can be quite easy. It’s a lot like making a jam or a jelly, but curds have an added element of fat. Start by cooking the rhubarb with sugar, until it has totally broken down into a pile of delicious, rhubarb-flavored mush. Use a stick blender to take that pile of delicious rhubarb mush and blend it until soft and silky.
To the blended rhubarb add vegan butter and let it melt down into the rhubarb. Stir so it’s all well incorporated and add the cornstarch. Cornstarch is used here instead of egg yolk to thicken the curd. Stir in well so there are no clumps (if you are having a clump issue you can get that immersion blender out again), and let your curd simmer, stirring frequently. After a few minutes at a simmer your curd should have thickened up nicely, and it will thicken more as it cools. Remove from the heat and transfer to a glass jar. Allow to cool fully, and enjoy!
Sunrise Vegan Rhubarb Curd
Ingredients
- 3 cups chopped rhubarb
- ½ cup granulated sugar
- 3 tbsp. vegan butter
- 2 tbsp. cornstarch
Instructions
- Place the chopped rhubarb along with the sugar and a quarter cup of water in a medium-sized saucepan. Stir and heat, bringing the mixture to a bubble. Allow it to cook until the rhubarb starts to break down. Remove from the heat and use an immersion blender to blend until smooth.
- Return the pot to the stove. Add the vegan butter, and cook to melt. Once melted, stir and add the cornstarch. Stir in well, and cook for at least two minutes until it has thickened. Transfer to a glass jar, and let cool before storing in the fridge until use.
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