Here’s a classic Rhubarb Butter recipe — a smooth, tangy-sweet spread that’s perfect on toast, pancakes, or swirled into yogurt. ✨
Rhubarb Butter Recipe
Ingredients
2 pounds (about 900 g) fresh rhubarb, trimmed and chopped into ½-inch pieces
1 cup (200 g) granulated sugar (adjust to taste)
½ cup (120 ml) water or apple juice
1 tablespoon lemon juice (fresh)
1 teaspoon vanilla extract (optional)
½ teaspoon ground cinnamon (optional but lovely for warmth)
Pinch of salt
Instructions
1. Prepare the Rhubarb
Rinse rhubarb stalks and trim off any leaves (they’re toxic).
Chop into even pieces for consistent cooking.
2. Cook Down the Fruit
In a large, heavy-bottomed saucepan, combine rhubarb, sugar, and water (or apple juice).
Bring to a simmer over medium heat, stirring occasionally.
Reduce heat to low, cover, and cook for 15–20 minutes, until rhubarb is soft and breaking down.
3. Purée the Mixture
Use an immersion blender to blend until completely smooth (or transfer to a blender carefully).
4. Reduce to a Butter
Return the purée to the pot if needed.
Stir in lemon juice, vanilla, cinnamon, and a pinch of salt.
Simmer uncovered on low heat for 30–45 minutes, stirring frequently, until thick and spreadable.
It’s ready when it holds its shape on a spoon and no liquid pools around the edges.
5. Adjust Sweetness
Taste and add more sugar or lemon juice as desired.
6. Cool and Store
Cool completely before transferring to clean jars.
Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.
For long-term storage, process in a boiling water bath canner for 10 minutes (following safe canning practices).
Serving Ideas
Spread on toast, muffins, or scones
Swirl into oatmeal, yogurt, or ice cream
Use as a filling for cakes or pastries
Pair with pork or chicken for a tangy glaze
