Sweet & Tangy Rhubarb Butter Recipe (Print Version)
Rhubarb butter is a delightful spread, perfect for toast, scones, or yogurt. This easy recipe captures the sweet-tart essence of fresh rhubarb.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Rhubarb Core
01 -
3 lbs fresh rhubarb, trimmed and chopped into 1-inch pieces
02 -
1/2 cup water
→ Sweet & Bright Accents
03 -
1 1/2 cups granulated sugar
04 -
1/2 cup packed light brown sugar
05 -
2 tbsp fresh lemon juice
06 -
1 tsp lemon zest
07 -
1 tsp pure vanilla extract
→ Warming Spice Blend
08 -
1 tsp ground cinnamon
09 -
1/2 tsp ground ginger
10 -
1/4 tsp ground nutmeg
11 -
1/4 tsp ground cardamom
12 -
Pinch of salt
# Instructions:
01 -
Combine the 3 lbs fresh rhubarb, trimmed and chopped into 1-inch pieces, and 1/2 cup water in a large, heavy-bottomed pot. Bring to a simmer over medium heat, then reduce heat to low. Cook, stirring occasionally, until the rhubarb is very soft and broken down, about 10-15 minutes.
02 -
Stir in 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cardamom, and a pinch of salt. This blend creates the vibrant flavor profile for the Best Rhubarb Butter Recipe.
03 -
Increase heat to medium-low and bring the mixture to a gentle simmer. Continue to cook, stirring frequently to prevent sticking, for 25-30 minutes, or until the mixture has thickened considerably and the rhubarb is completely dissolved. This simmering process is key to developing the rich flavor of the Best Rhubarb Butter Recipe.
04 -
Carefully remove the pot from the heat. Using an immersion blender directly in the pot, or by transferring the mixture to a stand blender (working in batches if necessary), blend until the rhubarb butter is completely smooth. For the Best Rhubarb Butter Recipe, ensure no fibrous chunks remain.
05 -
Return the pureed rhubarb butter to the pot (if using a stand blender). Stir in 1 tsp pure vanilla extract. Cook for another 5 minutes over low heat, stirring constantly, until it reaches your desired thick, spreadable consistency. It will thicken further as it cools.
06 -
Remove the Best Rhubarb Butter Recipe from heat and let it cool completely at room temperature before transferring to clean, airtight jars. Store in the refrigerator. Enjoy this delicious spread on toast, pancakes, or with yogurt.
# Notes:
01 -
For a chunkier texture, you can skip the full pureeing step and simply mash the rhubarb with a potato masher.
02 -
Store your rhubarb butter in the refrigerator for up to 2-3 weeks. For longer preservation, it can be frozen in freezer-safe containers for up to 6 months.
03 -
If you prefer a less sweet butter, you can reduce the total sugar by 1/4 to 1/2 cup, adjusting to your taste preference.
04 -
This rhubarb butter is fantastic as a filling for tarts, a topping for cheesecake, or swirled into oatmeal for a bright, tangy breakfast.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Immersion blender (or potato masher)
03 -
Jars for storage
04 -
Cutting board
05 -
Knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 155 kcal
Total Fat: 0 g
Total Carbohydrate: 39 g
Protein: 1 g