Rhubarb Butter – A Sweet-Tart Spread You’ll Want on Everything

Thank you so much for being here! Seriously—there’s something special about homemade recipes like this one, and I’m thrilled to be sharing it with you. If you’ve ever found yourself with a handful of rhubarb and a craving for something cozy, bright, and wildly flavorful, then you’re going to fall head over heels for this Rhubarb Butter.

It’s everything I adore in a spring recipe—fresh, tart, vibrant, and unbelievably simple to make. With just a few ingredients and a little simmering time, you’ll have a luscious, ruby-red fruit spread that tastes like sunshine in a jar.

If seasonal recipes make your heart happy like they do mine, be sure to subscribe so you never miss a sweet kitchen moment like this again. I’ve got plenty more where this came from!

What Is Rhubarb Butter?

Rhubarb butter is a silky-smooth fruit spread made by cooking down chopped rhubarb with sugar and just enough water to help it break down. It’s similar in concept to apple butter—thicker and more concentrated than jam, but without any added pectin.

This isn’t the kind of butter you spread on toast just because it’s there—this is the stuff you plan a piece of toast around. It’s tangy and sweet, with a hint of spice if you like, and that signature rhubarb bite that makes every spoonful a surprise.

It’s one of those low-effort, high-reward recipes I come back to every spring—and once you try it, I think you will too.

Why You’ll Love This Rhubarb Butter Recipe

• It’s simple. Just rhubarb, sugar, and a few flavor enhancers. No special tools, no preserving skills needed.

• It uses up garden rhubarb. If you’re lucky enough to have a rhubarb patch, this is a dream way to use it up.

• The texture is incredible. It’s smooth and luxurious, like fruit velvet.

• It’s versatile. Serve it with breakfast, dessert, or on a cheese board—it does it all.

• It’s freezer-friendly. Make a big batch and stash some away for when rhubarb season is a distant memory.

What Does Rhubarb Butter Taste Like?

Bright, bold, and just a little tangy—it’s like rhubarb at its absolute best. The natural tartness is mellowed by a touch of sugar and brought to life with optional vanilla, cinnamon, or cardamom.

Think sweet-tart like cranberry sauce meets silky applesauce. It’s not cloying or overly sweet, which makes it pair beautifully with both sweet and savory foods. The first time I tried it with goat cheese on a toasted baguette slice, I nearly wept. It’s that good.

Health Benefits of Rhubarb Butter

Aside from tasting like a springtime dream, rhubarb also has a few health perks!

• Naturally low in calories – It’s mostly fiber and water!

• Rich in antioxidants – Especially anthocyanins, which give it that gorgeous red hue.

• Good source of fiber – Helps with digestion and satiety.

• No refined fats – This “butter” is all about fruit and flavor, not dairy.

And if you’re trying to cut back on sugar, it’s easy to modify the sweetness to suit your taste (and dietary needs).

Ingredients

Here’s everything you’ll need for your batch of dreamy rhubarb butter:

• 5 cups fresh rhubarb, chopped (about 1½ pounds)

• 1/2 cup granulated sugar (or more, depending on your rhubarb’s tartness)

• 1/4 cup water

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon cinnamon or cardamom (optional but delicious)

• Pinch of salt

Tools You’ll Need

• Medium saucepan or Dutch oven

• Wooden spoon or heat-safe spatula

• Blender or immersion blender

• Glass jars or containers with lids

• Fine mesh strainer (optional for ultra-smooth texture)

Ingredient Additions & Substitutions

I promised you versatile, and here’s proof!

• Make it refined sugar-free: Use maple syrup, honey (if not vegan), or coconut sugar.

• Add strawberries or apples to round out the flavor and mellow the tartness.

• Infuse with citrus: A little lemon zest adds brightness and aroma.

• Love spice? Add fresh ginger or a star anise pod while it simmers.

• Vanilla swap: Almond or orange extract adds a unique twist.

How to Make Rhubarb Butter

This method is easy enough for beginners, and the results are worthy of gifting (or hoarding—I won’t judge).

1. Chop and Simmer

Add chopped rhubarb, sugar, and water to a medium saucepan. Stir to combine. Bring to a boil over medium heat, then reduce to a gentle simmer. Let it cook uncovered for 20–25 minutes, stirring occasionally, until the rhubarb is completely broken down.

2. Blend Smooth

Remove from heat and cool slightly. Then blend until silky-smooth using an immersion blender right in the pot, or transfer to a standard blender in batches.

3. Add Flavor

Stir in vanilla, cinnamon or cardamom, and a pinch of salt. Taste and adjust—add more sugar if it’s too tart, or more spice if you like it cozy.

4. Thicken It Up

If your butter is still a bit thin, return it to the heat and simmer over low for another 10–15 minutes, stirring often, until thickened to your liking.

5. Cool and Store

Once thick and smooth, remove from heat and let cool. Transfer to clean jars and refrigerate. It will continue to thicken slightly as it chills.

What to Serve with Rhubarb Butter

This stuff is the unsung hero of the fridge—here’s how to use it:

• On toast, biscuits, or English muffins

• Swirled into yogurt or oatmeal

• As a pancake or waffle topping

• In a PB&J for a tangy twist

• Paired with goat cheese, brie, or sharp cheddar

• As a filling for hand pies or thumbprint cookies

• Layered in parfaits or sponge cake

Honestly? Just grab a spoon.

Tips for Making Rhubarb Butter

• This recipe is delightfully simple, but a few thoughtful tips can take your Rhubarb Butter from “good” to “wow, I’m making a double batch next time!” Here’s how to get the silkiest texture, brightest flavor, and most gorgeous jar of rhubarb magic possible:

  🍓 Choose the Right Rhubarb

  • Use vibrant red stalks for the prettiest pink hue. The deeper the color, the more stunning the final butter will look.

  • Avoid leaves! They’re toxic and should always be trimmed away completely.

  • Fresh is best, but frozen rhubarb works too—just thaw and drain off excess water before cooking.

  🍯 Balance the Tartness

  • Rhubarb can vary wildly in tartness depending on variety and season.

  • Taste as you go! Start with the base amount of sugar and adjust near the end of cooking.

  • If it’s too tart, add a little extra sugar or even a splash of maple syrup or honey.

  🔥 Cook Low and Slow

  • Don’t rush it! Simmer gently over medium-low heat to let the rhubarb break down and deepen in flavor without burning or sticking.

  • Stir often during the thickening phase to prevent scorching at the bottom of the pan.

  🌿 Flavor It Your Way

  • Vanilla and cinnamon are classic additions, but don’t stop there.

  • Try fresh ginger, star anise, lemon zest, or even a splash of orange juice for a fun twist.

  🌀 Blend with Care

  • Use an immersion blender right in the pot for convenience and less mess.

  • If using a standard blender, let the mixture cool slightly to avoid steam buildup and splattering. Blend in batches if needed for safety.

  🍯 Get the Perfect Consistency

  • Rhubarb butter thickens as it cools, so don’t overcook.

  • If you want ultra-smooth butter, strain it through a fine mesh sieve after blending—this removes any lingering fibrous bits.

  • For thicker butter, simmer after blending for an extra 10–15 minutes until you reach your desired consistency.

  🫙 Store Like a Pro

  • Let it cool completely before transferring to jars.

  • Always use clean, dry containers to prevent spoilage.

  • Label and date your jars—especially if freezing or gifting.

  💡 Pro Tip: Make It a Gift!

  Package in small mason jars with a ribbon and handwritten label—your friends will be thrilled to receive a homemade treat this thoughtful (and tasty!).

Storage Instructions

Refrigerator:

• Store in airtight jars or containers in the fridge for up to 3 weeks.

• The flavors deepen over time—kind of like a good sauce!

Freezer:

• Freeze in small jars or even ice cube trays for portioned use.

• Keeps well for up to 6 months in the freezer.

• To thaw, place in the fridge overnight or stir into warm oatmeal straight from frozen.

Gifting tip:

Add a ribbon and handwritten label to a mason jar, and you’ve got the perfect springtime gift.

General Information

• Prep time: 10 minutes

• Cook time: 30–45 minutes

• Total time: About 50–60 minutes

• Yield: ~2 to 2½ cups

• Vegan/Gluten-Free: Yes to both!

• Freezer-friendly: Absolutely!

• Skill level: Beginner-friendly

• Best season to make: Spring and early summer

Frequently Asked Questions (FAQ)

Can I use frozen rhubarb?

Yes! Just thaw it first and drain off any excess liquid. Then proceed as directed.

Is rhubarb butter the same as rhubarb jam?

Not quite! Rhubarb butter is smoother and typically less sweet. It also doesn’t require pectin or a canning process.

Can I can this rhubarb butter?

This recipe hasn’t been tested for safe water-bath canning. I recommend storing it in the fridge or freezer only.

How can I make it thicker?

Simmer longer on low heat after blending, stirring frequently to prevent sticking.

Is this recipe kid-friendly?

Yes! Just adjust the sugar to balance the tartness for little taste buds.

Conclusion

This Rhubarb Butter is everything I love about spring cooking—seasonal, simple, and bursting with fresh flavor. It’s a little rustic, a little elegant, and totally irresistible. Whether you’re spreading it on toast, pairing it with cheese, or gifting it in cute little jars, this recipe is sure to bring a burst of joy to your kitchen.

And don’t be surprised if you find yourself sneaking spoonfuls straight from the jar. It’s that good.

Looking for more rhubarb inspiration? You’ll love:

• Strawberry Rhubarb Crisp

• Rhubarb Coffee Cake with Streusel Topping

• Rhubarb Chia Jam (No Sugar Added!)

Share Your Rhubarb Moments!

Have you made this Rhubarb Butter? I need to see it! Share your creations on Pinterest or leave a comment below—I love seeing your kitchen magic come to life.

Nutritional Information (per 2-tbsp serving)

• Calories: 30

• Carbs: 7g

• Sugar: 5g

• Fiber: 1g

• Fat: 0g

• Protein: 0g

• Sodium: 0mg

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