Rhubarb Curd (Dairy-free)

OCCASIONALLY EGGS(1)
Joanne Himebauch: "Omg this turned out fabulous !!!! I did use the r…" Read More
7Ingredients
35Minutes
250Calories

Ingredients

US|METRIC
  • 1/3 cup honey
  • 2 eggs
  • 2 cups rhubarb (roughly chopped, this was seven stalks for me)
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsalted butter (cut into pieces*)
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    NutritionView More

    250Calories
    Sodium2% DV40mg
    Fat22% DV14g
    Protein8% DV4g
    Carbs9% DV28g
    Fiber4% DV1g
    Calories250Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol135mg45%
    Sodium40mg2%
    Potassium250mg7%
    Protein4g8%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber1g4%
    Sugars25g50%
    Vitamin A10%
    Vitamin C20%
    Calcium8%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Joanne Himebauch 3 years ago
    Omg this turned out fabulous !!!! I did use the refined coconut oil but kept everything else the same.. I made two batches.I will try it next as written . I made this one for a friend that just found out she couldn't have any dairy products anymore... She loved it as well. With the one I made myself I made crescent rolls with a cream cheese filling with the rhubarb curd ( excellent )... I can do a lot of different deserts with the curd thanks so much for sharing this ones a keeper!!!!!

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