Rhubarb Butter Recipe
Rhubarb butter is a smooth tangy and sweet spread that captures the unique flavor of spring rhubarb in a luscious spreadable form. Unlike jams or jellies fruit butters are cooked slowly to concentrate the fruit’s natural flavors without the need for large amounts of sugar. This rhubarb butter pairs beautifully with toast scones pancakes or even as a swirl into yogurt or oatmeal. It’s a perfect way to preserve rhubarb season and enjoy its bright flavor year-round.
Total Time:
Prep time 10 minutes
Cook time 45–60 minutes
Total ~1 hour to 1 hour 10 minutes
Ingredients:
6 cups chopped fresh rhubarb (about 2 pounds)
1/2 to 3/4 cup granulated sugar (adjust to taste)
1/4 cup water
1 teaspoon lemon zest
1 tablespoon lemon juice
Optional 1/2 teaspoon ground cinnamon or a pinch of ground ginger for a warm spice note
Instructions:
Prepare the rhubarb:
Wash and chop rhubarb into small pieces (about 1/2-inch). No need to peel.
Cook the rhubarb:
In a large saucepan combine rhubarb water and lemon zest. Cook over medium heat stirring occasionally until the rhubarb breaks down and becomes soft (about 10-15 minutes).
Blend the mixture:
Use an immersion blender directly in the pot or transfer the mixture to a blender. Blend until completely smooth.
Sweeten and simmer:
Return the mixture to the pot if needed. Add sugar and lemon juice stirring until dissolved. Taste and adjust sweetness. Cook over low heat stirring frequently until thickened (30–45 minutes). The butter should mound slightly on a spoon.
Optional spicing:
Stir in cinnamon or ginger during the last 10 minutes of cooking if desired.
Cool and store:
Let the rhubarb butter cool. Store in airtight containers in the refrigerator for up to 3 weeks or freeze for up to 6 months.
Tips:
Adjust sweetness to taste: Rhubarb varies in tartness. Start with less sugar and add more gradually after blending if needed.
Stir often while simmering: Rhubarb butter can scorch easily once it thickens. Use a heavy-bottomed pan and stir regularly.
Use fresh or frozen rhubarb: Frozen rhubarb works just as well—no need to thaw before cooking.
Test for doneness: A spoonful should hold its shape and not run. You can also draw a line through it on a cold plate; it should stay separated.
Add a splash of vanilla: A small amount of vanilla extract at the end of cooking adds a warm depth of flavor.
Variations:
Spiced Rhubarb Butter: Add warm spices like cinnamon nutmeg cardamom or cloves for a cozy flavor.
Strawberry Rhubarb Butter: Replace 2 cups of rhubarb with chopped fresh or frozen strawberries.
Orange Rhubarb Butter: Use orange zest and juice instead of lemon for a citrusy twist.
Honey-Sweetened Version: Substitute honey for sugar using about 1/3 cup to start and adjust to taste.
Savory Touch: Add a pinch of salt and a bit of black pepper or crushed red pepper flakes for a sweet-savory spread that pairs well with cheese or grilled meats.
Q&A:
Q: Can I can rhubarb butter for long-term storage?
A: Yes but only if the recipe includes enough sugar and acid. For safe canning always use a tested recipe from a trusted source like the USDA or Ball. Otherwise store it in the fridge or freezer.
Q: How long does rhubarb butter last in the fridge?
A: Properly stored in a clean airtight container it lasts up to 3 weeks.
Q: Can I use other sweeteners like maple syrup or stevia?
A: Yes maple syrup or honey work well. If using a sugar substitute be aware it may affect texture and shelf life.
Q: Can I double or halve the recipe?
A: Absolutely. Just adjust cooking time and be sure to stir more frequently if making a larger batch.
Nutrition (per tablespoon estimate):
Calories: 20
Carbohydrates: 5g
Sugars: 4g
Fiber: 0.3g
Fat: 0g
Protein: 0g
Note: Values are estimates and will vary based on sugar level and portion size.
Conclusion:
Rhubarb butter is a delightful way to preserve the flavor of rhubarb season with minimal ingredients and maximum flavor. Its smooth texture and balance of tart and sweet make it a versatile spread you’ll reach for again and again. Whether you spread it on toast swirl it into oatmeal or serve it with cheese it’s a simple homemade treat that brings a burst of spring to any day.