Simple Rhubarb Butter – Perfect for Toast

Every summer, my grandmother’s kitchen transformed into a small-batch canning haven, the air thick with the tangy perfume of rhubarb and simmering sugar. Her rhubarb butter—smooth, tart, and delicately sweet—was her secret weapon, spooned over toast, pancakes, and even stirred into yogurt. It wasn’t flashy, just simple, humble magic, rooted in generations of homestead cooking. This recipe, passed down with handwritten notes and stains from sticky wooden spoons, is my homage to that warm summer ritual.

What is Rhubarb Butter?

Rhubarb butter is a fruit spread made by slow-cooking fresh rhubarb with sugar and a hint of spice until it reaches a thick, silky consistency. Unlike jams or jellies, fruit butters are smooth and highly spreadable without the need for pectin. Think of it as the rhubarb version of apple butter, but tangier and oh-so-vibrant in color and flavor.

Why You’ll Love This Recipe

• Seasonal and Fresh: Uses peak-season rhubarb for the best flavor.

• Easy to Make: Just a few ingredients and no need for pectin or complex steps.

• Versatile: Spread on toast, swirl into desserts, or use as a glaze.

• Freezer-Friendly: Makes a beautiful gift or a stash for your own summer breakfasts.

Ingredients

Simple Pantry Staples for Big Flavor

• 6 cups fresh rhubarb, chopped into 1/2-inch pieces

• 1 ½ cups granulated sugar (adjust to taste)

• 1 tsp lemon zest

• 2 tbsp lemon juice

• 1 tsp ground cinnamon (optional)

• ¼ tsp ground ginger (optional)

• ¼ cup water (only if needed to prevent sticking)

Kitchen Equipment

• Large saucepan or Dutch oven

• Wooden spoon or heat-safe spatula

• Blender or immersion blender

• Clean jars for storage (with lids)

• Optional: fine mesh strainer for extra-smooth texture

Instructions: Step-by-Step Guide

Step 1: Prep the Rhubarb

Wash and trim the rhubarb, discarding the leaves (they’re toxic). Chop the stalks into even pieces—this ensures they cook evenly.

Step 2: Cook It Low and Slow

In a large saucepan, combine the rhubarb, sugar, lemon zest, juice, and spices. If your rhubarb is especially dry, add a splash of water to get things going.

Bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent sticking. Let it cook for 20–30 minutes, or until the rhubarb has broken down completely and the mixture starts to thicken.

Step 3: Blend Until Silky

Use an immersion blender directly in the pot, or transfer the mixture to a stand blender. Blend until smooth. For a velvety texture, strain through a fine mesh sieve.

Step 4: Reduce to Butter

Return the mixture to the pot. Cook on low heat for another 15–25 minutes, stirring often, until it reaches a spreadable consistency. It should coat the back of a spoon.

Step 5: Cool and Store

Let the rhubarb butter cool. Transfer to clean jars and refrigerate for up to 3 weeks. For longer storage, freeze for up to 6 months.

Serving Suggestions: Get Creative

• Rhubarb butter is far more than a simple spread—think of it as a summer kitchen chameleon. Its sweet-tart profile pairs beautifully with both sweet and savory dishes. Here are some delicious and unexpected ways to use your homemade rhubarb butter:

  1. Slather on Toast & Biscuits

  The classic move! A warm slice of sourdough, a buttery biscuit, or even a toasted English muffin becomes magical with a thick layer of rhubarb butter.

  2. Swirl into Yogurt or Oatmeal

  Add a vibrant punch to your breakfast bowl. Stir a spoonful into plain Greek yogurt or steel-cut oats for a fruity, tangy contrast.

  3. Upgrade Your Cheese Board

  Pair rhubarb butter with sharp cheddars, creamy brie, or goat cheese. It’s a stunning complement to salty, rich cheeses and crusty bread.

  4. Use as a Glaze for Meats

  Brush onto grilled pork chops, roast chicken, or even salmon for a sticky, flavorful glaze that adds just the right amount of brightness.

  5. Mix into Cocktails & Mocktails

  Rhubarb butter can be thinned with a splash of soda water or citrus juice to create a quick, tangy base for summer drinks.

  6. Spoon Over Ice Cream or Cheesecake

  A dollop of rhubarb butter takes simple vanilla

•  or New York-style cheesecake to new, indulgent heights.

  7. Fill Thumbprint Cookies

  Skip the usual jam and pipe rhubarb butter into the center of thumbprint cookies or linzer sandwiches for a sophisticated twist.

  8. Layer in Parfaits or Trifles

  Layer rhubarb butter with whipped cream, crumbled cookies, and fruit for an easy no-bake dessert that looks as good as it tastes.

  9. Add to Sandwiches

  Try it with turkey, brie, and arugula on a baguette. The sweet-tart flavor cuts through richness and brings a gourmet touch.

Tips for Success

• 1. Adjust Sweetness to Taste

  Rhubarb’s tartness varies by batch and season. Start with less sugar, then add more as needed. Taste the butter after blending and adjust before the final simmer.

  2. Use Fresh, In-Season Rhubarb

  Peak summer rhubarb is tender and vibrant, with better color and flavor. If using out-of-season or frozen rhubarb, thaw and drain thoroughly to avoid watery butter.

  3. Add Moisture Cautiously

  Only add water if the mixture begins to stick in the pan early on. Rhubarb releases plenty of juice as it cooks, so overdoing it can lead to a runny texture.

  4. Stir Frequently

  Fruit butters are prone to sticking as they thicken. Use a heavy-bottomed pan and stir regularly during the final reduction phase to prevent scorching.

  5. Go Low and Slow

  The best texture develops with gentle heat and time. Avoid rushing the process—especially the thickening stage.

  6. Spice Mindfully

  Cinnamon, ginger, vanilla, or even star anise can complement rhubarb beautifully. But a little goes a long way—let the rhubarb shine as the star.

  7. Don’t Skip the Blend

  Blending gives rhubarb butter its signature silky smoothness. If you’re after an extra-luxurious finish, pass it through a fine mesh sieve after blending.

  8. Properly Store and Label

  Cool completely before storing in sterilized jars. Label with the date—homemade rhubarb butter lasts about 3 weeks in the fridge or 6 months in the freezer.

Health Benefits of Rhubarb

• Rhubarb is more than just a tart treat for summer pies and preserves—it’s a powerhouse of nutrition with some surprising health perks. Here’s why adding rhubarb butter to your table isn’t just delicious, but also beneficial:

  1. Rich in Antioxidants

  Rhubarb contains anthocyanins and polyphenols, potent antioxidants that help fight oxidative stress and inflammation. These compounds may reduce the risk of chronic diseases like heart disease and cancer.

  2. Supports Digestive Health

  Thanks to its high fiber content, rhubarb promotes regularity and a healthy gut. A serving of rhubarb butter (especially when less sugar is used) can be a tasty way to get fiber into your diet.

  3. Naturally Low in Calories

  Rhubarb is low in calories—just 26 per 100 grams—making it ideal for those seeking a guilt-free flavor boost in spreads or sauces.

  4. Boosts Bone Health

  This vibrant stalk is a good source of vitamin K, which plays a vital role in blood clotting and bone metabolism. It’s also rich in calcium and magnesium.

  5. Supports Heart Health

  Rhubarb’s fiber, antioxidants, and micronutrients like potassium may help lower cholesterol levels and regulate blood pressure, promoting cardiovascular wellness.

  6. Aids in Weight Management

  Because of its tart flavor, rhubarb is rarely over-sweetened in healthy recipes like rhubarb butter. It satisfies sweet cravings without spiking your calorie intake—ideal for those watching their weight.

  Important Note: Rhubarb leaves are toxic and should never be consumed. Always trim and discard the leaves before cooking.

FAQ: All About Rhubarb Butter

Q: Can I use frozen rhubarb?
Yes! Thaw and drain before cooking to avoid excess water.

Q: How do I know it’s done?
It should be thick enough to hold shape when spooned onto a plate.

Q: Can I water-bath can this?
Yes, but be sure to follow USDA-safe guidelines for acidity and sterilization.

Personal Note: A Summer Ritual in a Jar

This rhubarb butter isn’t just a recipe—it’s a ritual. It’s slow mornings on a back porch with toast and strong coffee, the sweet-tart smear glinting in the morning sun. Every spoonful carries the warmth of tradition, and a burst of summer joy. I hope it finds a place in your kitchen—and your memories.

Simple Rhubarb Butter – Perfect for Toast

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• Author: iyma hernandes
• Total Time: 55 minutes
• Yield: 2-3 cups 1x

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Description

This rhubarb butter isn’t just a recipe—it’s a ritual. Smooth, tart, and delicately sweet, it’s a vibrant taste of summer perfect for spreading, swirling, and gifting.

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Ingredients

Scale 1x2x3x

• 6 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1 ½ cups granulated sugar (adjust to taste)
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp ground cinnamon (optional)
• ¼ tsp ground ginger (optional)
• ¼ cup water (only if needed to prevent sticking)

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Instructions

1. Wash and trim the rhubarb, discarding the leaves. Chop the stalks into even pieces.
2. In a large saucepan, combine rhubarb, sugar, lemon zest, juice, and spices. Add a splash of water if needed. Bring to a gentle simmer over medium heat and cook for 20–30 minutes, stirring occasionally, until thick and broken down.
3. Blend until smooth using an immersion blender or standard blender. For a velvety texture, strain through a fine mesh sieve.
4. Return the mixture to the pot. Cook on low for 15–25 minutes, stirring often, until spreadable and thick enough to coat the back of a spoon.
5. Let cool. Transfer to clean jars. Refrigerate up to 3 weeks or freeze for up to 6 months.

Notes

Taste as you go—rhubarb tartness varies. No pectin needed. Add a peeled apple for a mellower flavor or try warming spices like cloves or cardamom.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Spread
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 tablespoon
• Calories: 25
• Sugar: 5g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0.5g
• Protein: 0g
• Cholesterol: 0mg

Keywords: rhubarb, fruit butter, summer spread, canning, homemade