Description
This silky, sweet-tart Rhubarb Butter is a vibrant fruit spread that tastes like spring in a jar. With just a few ingredients and no pectin or canning required, it’s a simple, seasonal treat perfect for toast, pancakes, yogurt, and more.
Ingredients
Scale
- 5 cups chopped fresh rhubarb (about 1½ lbs)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup water
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon ground cinnamon or cardamom
- Pinch of salt
Instructions
- Wash and trim the rhubarb, then chop into ½-inch pieces.
- In a medium saucepan, combine rhubarb, water, and sugar. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until rhubarb is completely broken down.
- Remove from heat and let cool slightly. Blend with an immersion blender or standard blender until smooth.
- Stir in vanilla, cinnamon, or other flavorings. Adjust sweetness as needed.
- If still thin, return to heat and simmer over low for 10–15 minutes, stirring often, until thickened.
- Cool completely, then transfer to clean jars. Store in the fridge up to 3 weeks or freeze for 6 months.
Notes
Taste and adjust sugar depending on rhubarb’s tartness. Let cool slightly before blending. Freeze in small jars or ice cube trays for convenience. Add flavors like ginger, cardamom, or lemon juice for variety.
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Seasonal
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
Keywords: rhubarb, fruit butter, spring recipe, sweet spread, preserves