Description
This Rhubarb Butter is smooth, tangy, and lightly sweetened—perfect for spreading on toast, biscuits, or pancakes. Slowly cooked until thick and silky, it’s a simple preserve that highlights the bright flavor of rhubarb.
Ingredients
Scale
Ingredients
- 4 cups rhubarb, chopped
- 3/4–1 cup sugar (adjust to taste)
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
Instructions
Instructions
- Cook rhubarb: In a saucepan, combine rhubarb, sugar, and water. Cook over medium heat until rhubarb breaks down.
- Blend: Use an immersion blender (or transfer to a blender) to puree until smooth.
- Simmer: Return to heat and cook on low, stirring frequently, until thickened to a spreadable consistency (20–30 minutes).
- Add flavor: Stir in lemon juice and vanilla if using.
- Cool: Let cool completely; mixture will thicken further.
- Store: Transfer to jars and refrigerate.
Notes
Store in the refrigerator for up to 1 week or freeze for longer storage. Adjust sugar depending on how tart your rhubarb is. Add strawberries for a sweeter variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Spread
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 tbsp
- Calories: 35
- Sugar: 8g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb butter, fruit spread, rhubarb preserve, homemade spread