Here’s a full recipe for Rhubarb Butter — a sweet-tart spread that’s perfect on toast, biscuits, or as a topping for yogurt and ice cream.
Rhubarb Butter Recipe
Time:
Prep: 10 minutes
Cook: 45–60 minutes
Total: About 1 hour 10 minutes
Yield:
About 2½ to 3 cups
Ingredients:
6 cups chopped fresh rhubarb (about 1½ lbs)
1 cup granulated sugar (adjust to taste)
½ cup brown sugar (optional, for deeper flavor)
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves (optional)
1 tbsp lemon juice
Zest of 1 lemon
1 tsp vanilla extract (optional)
Instructions:
Prepare the rhubarb:
Wash and chop rhubarb into ½-inch pieces. No need to peel.
Combine ingredients:
In a large heavy-bottomed saucepan or Dutch oven, add the rhubarb, both sugars, lemon juice, zest, and spices.
Cook down:
Bring to a simmer over medium heat, stirring occasionally. Once rhubarb begins to break down (10–15 minutes), lower the heat.
Reduce and thicken:
Simmer uncovered, stirring often to prevent sticking, until the mixture thickens and turns deep rosy in color—about 30–45 minutes.
Blend (optional):
For ultra-smooth rhubarb butter, use an immersion blender or transfer to a food processor/blender and purée.
Finish it off:
Stir in the vanilla extract (if using). Taste and adjust sugar or lemon juice if needed.
Cool and store:
Let cool. Transfer to sterilized jars or airtight containers.
Keeps in the fridge for up to 3 weeks
Freezes well for up to 6 months
Serving Ideas:
Spread on toast or scones
Swirled into yogurt or oatmeal
As a topping for cheesecake or pound cake
Glaze for pork or chicken
