Rhubarb butter is a delightful and versatile spread that captures the unique tartness of rhubarb and transforms it into a smooth, luscious condiment. This recipe is perfect for those who want to utilize fresh rhubarb in a creative way. Whether spread on toast, dolloped on pancakes, or served as a topping for desserts, rhubarb butter adds a zing of flavor that elevates any dish.

Why Make This Recipe

Making rhubarb butter is an excellent way to preserve the fleeting harvest of rhubarb while creating something delicious and homemade. It allows you to enjoy the bright, tangy taste year-round. This recipe is simple to follow and requires minimal ingredients, making it accessible even to novice cooks. Plus, homemade rhubarb butter makes for an impressive gift or addition to any brunch spread.

How to Make Rhubarb Butter

Creating your own rhubarb butter is an enjoyable culinary project. With just a few easy steps, you can relish the refreshing flavor of rhubarb in a spread reminiscent of apple butter. Here’s how you can whip up a batch in no time.

Ingredients :

1 lb rhubarb (this is about 4 cups, sliced.)
1/2 cup sugar
Squeeze of fresh lemon

Directions :

Rinse the rhubarb: Rinse the 1 lb rhubarb and trim the ends (the leaves are toxic). Slice it into 1-inch pieces and put in a heavy-bottomed pot along with the 1/2 cup sugar. Add 2 tablespoons of water and a squeeze of fresh lemon, and stir to combine.
Cook the mixture: Heat, stirring constantly, until the rhubarb starts to give off juice and the mixture comes to a boil. Boil gently for about 15-20 minutes until the rhubarb is soft and mostly broken down.
Puree the mixture: Puree the mixture in a blender or food processor until as smooth as possible. Note: Be cautious when pureeing hot foods, as they can ‘explode’ up through the spout. Ensure the top is securely fastened and vented.
Reduce the puree: Put the puree back on the stove and bring to a boil. Then turn down the heat and let it gently bubble away until reduced and thickened for about another 20 minutes. Stir often, and keep an eye on it to prevent scorching. When the rhubarb butter darkens and gets glossy, it’s nearly done. It will reach the perfect consistency when a spoon can drag across the bottom of the pan without the mixture filling in the space. Keep in mind that it will thicken even more upon chilling.
Store the butter: Spoon the finished butter into a glass jar. Let it cool, then cap and refrigerate. You will have about one and a half cups of rhubarb butter.

How to Serve Rhubarb Butter

Rhubarb butter can be enjoyed in numerous ways. It’s fantastic spread on toast or pancakes for breakfast, as a filling in pastries, or even swirled into yogurt or oatmeal. Pair it with cheese on a charcuterie board for an exciting flavor contrast or use it as a topping for desserts like cakes and ice cream.

How to Store Rhubarb Butter

Store your rhubarb butter in an airtight jar in the refrigerator. It should last for about 2-3 weeks. For longer storage, consider freezing it in small portions. Just be sure to leave some space in the container for expansion when freezing.

Tips to Make Rhubarb Butter

Choose fresh, firm rhubarb for the best flavor and texture.
Adjust the amount of sugar to taste, especially if you prefer a less sweet version.
Don’t skip the lemon juice; it enhances the flavor while helping to preserve the butter.
Be patient while reducing the mixture; this step is crucial for achieving the ideal thickness and concentrated flavor.

Variation

Experiment with flavors by adding spices like cinnamon or ginger, or consider mixing in other fruits such as strawberries or apples for a different twist. Vanilla extract could also add an interesting dimension to the butter.

FAQs

Can I use frozen rhubarb to make this butter?
Yes, frozen rhubarb works well, though you may need to adjust the cooking time as it may take longer to break down.

Is rhubarb butter safe for canning?
This recipe is not recommended for canning unless specific adjustments for acidity and processing are made.

What can I use rhubarb butter for besides toast?
Rhubarb butter is versatile; use it in pastries, as a topping for ice cream or cakes, or even in salad dressings for a tangy twist!

Rhubarb Butter

A delightful and versatile spread that captures the unique tartness of rhubarb, perfect for topping toast, pancakes, or desserts.

Prep Time 10

Cook Time 40

Total Time 50

Serving Size servings

Ingredients

Main Ingredients

1 lb rhubarb About 4 cups, sliced.
1/2 cup sugar
1 squeeze fresh lemon Enhances flavor and helps preserve the butter.

Instructions

Preparation

Rinse the rhubarb, trim the ends (the leaves are toxic), slice it into 1-inch pieces, and put in a heavy-bottomed pot along with the sugar.
Add 2 tablespoons of water and a squeeze of fresh lemon, and stir to combine.

Cooking

Heat, stirring constantly, until the rhubarb starts to give off juice and the mixture comes to a boil.
Boil gently for about 15-20 minutes until the rhubarb is soft and mostly broken down.

Pureeing

Puree the mixture in a blender or food processor until as smooth as possible, being cautious with hot foods to avoid splatter.

Reducing

Put the puree back on the stove and bring to a boil, then turn down the heat and let it gently bubble until reduced and thickened for about another 20 minutes.
Stir often, and watch for scorching. The rhubarb butter is done when it darkens and gets glossy and a spoon can drag across the bottom of the pan without filling in.

Storage

Spoon the finished butter into a glass jar, let it cool, cap and refrigerate. You will have about one and a half cups of rhubarb butter.

Notes

Rhubarb butter can be enjoyed on toast, pancakes, in pastries, or as a topping for desserts. Store in an airtight jar in the refrigerator for 2-3 weeks or freeze for longer storage.