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.
Ingredients
Scale
- 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)
Instructions
- Wash and trim the rhubarb, discarding the leaves. Chop the stalks into even pieces.
- 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.
- Blend until smooth using an immersion blender or standard blender. For a velvety texture, strain through a fine mesh sieve.
- 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.
- 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