Featured comment:
Stellar use for rhubarb from the garden. Cooked down to a cup it is thick, richly flavoured but not intense or overpowering. It is delicious! Thanks for the recipe. ~Andy
So when was the last time you saw a jar of rhubarb butter in a store? Probably never. It’s one of those specialty foods you just have to make at home. Lucky thing it’s so easy! In fact fruit butters are the perfect project for beginners, even if you’ve never made jam or jelly, you’ve got this.
Once you make your first batch of jewel colored rhubarb butter you’ll want to do this with lots of different fruit, from apple butter to peach butter. Berries too! I have an incredibly silky cranberry butter recipe that you can make in the slow cooker. Making fruit butter is easy, and habit forming!
what you need to make rhubarb butter
- rhubarb
- I used fresh rhubarb, the first of the season to show up in my supermarket. You can use frozen if you’ve got it. Note: choose the reddest stalks for deepest color in your butter.
- sugar
- lemon juice
my jars
I collect Weck jars (a German company) They come in all shapes and sizes, and are perfect for storing, sharing, and serving homemade fruit preserves like rhubarb butter.
the three stages of making rhubarb butter
With no pectin, fruit butter is the easy way to preserve fruit. You are basically cooking it down so it reduces excess moisture and concentrates the flavor.
stage 1: cooking the rhubarb until soft
During this stage you’re just looking to cook the rhubarb until soft and reduce some of the moisture. You don’t have to babysit it much at this stage, just keep an eye on it.
Stage 2: blending the cooked fruit
Blend until really smooth. This is going to give your fruit butter that silky quality. Be extra careful when pureeing hot foods like this rhubarb butter. Make sure your blender top is securely fastened, and that it is vented. Then to be extra safe place a kitchen towel over the top and stand back when turning on the blender.
Stage 3: reducing the puree until thick
The final stage is critical: you’re going to continue to cook it down until it has the thick spreadable consistency we know and love in fruit butters. Moderate your heat so it is bubbling but not violently. It will sputter a bit, so stand back and use a long handled silicone spoonula to scrape the sides and bottom of the pot often.
How to know when your rhubarb butter is done? When the rhubarb butter is getting close to done it will darken a bit and get glossier. Your butter is done when you can drag your spoon across the bottom of the pan and the jam doesn’t fill in the space. The fruit butter will thicken even further upon chilling.
Storing your rhubarb butter
This rhubarb butter recipe is intended as a small batch preserve, not for canning. It will keep 2-3 weeks in the refrigerator, and up to a year in the freezer.
As for canning I only share safe tested recipes from reputable sources (i.e. government, University, or food safety organizations) and I have not been able to find such a recipe for canning rhubarb butter. If anyone has one, let me know in the comment section!
rhubarb butter faqs
Rhubarb varies quite a bit in color. Some stalks are deep vibrant red, and others vary from green to pink. The flavor will be the same, but the color of your butter may vary. Often supermarket rhubarb is bred for a bright color, and I always try to make sure I get nice bright stalks. My original batch of rhubarb curd, back in 2013, below, was much paler, but no less delicious.
I use a Vitamix blender to blend my rhubarb. It has enough power to really blend foods to the silkiest consistency. A regular blender will work fine, but the butter will have more texture to it.
Sure, use equal amounts of each. You could do rhubarb and peaches, too.
Yes, for sure, the process will be exactly the same.
Yes, you can use honey, stevia, or your choice of sweetener. Just keep in mind different sweeteners might be more or less sweet than regular sugar, and might impart a new flavor to the butter. I recommend taste testing if you alter the recipe.
what to do with your rhubarb butter
Your little jars of tart rhubarb butter can be used in so many ways (good thing a little goes a long way!)
Spread on hot buttered toast, English muffins, or biscuits
Serve with scones and clotted cream.
Use as a filling for cakes, tarts, cookies, or crumble bars.
Swirl it into yogurt or oatmeal.
Make a peanut butter and jelly rhubarb butter sandwich
Make rhubarb ice cream!
MORE REASONS TO HOARD RHUBARB!
Rhubarb is such a unique flavor, and it’s around for such a short time, I go a little crazy with it during the season:
Rhubarb Butter
Equipment
- medium saucepan
- blender or food processor
Ingredients
- 1 lb rhubarb, this is about 4 cups, sliced.
- 1/2 cup sugar
- squeeze of fresh lemon
Instructions
- Rinse the 1 lb rhubarb and trim the the ends (the leaves are toxic.) Slice it into 1 inch pieces and put in a heavy bottomed pot along with the 1/2 cup sugar. Add 2 tablespoons of water and a squeeze of fresh lemon, and stir to combine.
- Heat, stirring constantly, until the rhubarb starts to give off juice and the mixture comes to a boil. Boil gently for about 15-20 minutes, until the rhubarb is soft and mostly broken down.
- Puree the mixture in a blender or food processor. Get it as smooth as you can. Note: Be careful when pureeing hot foods, as they can 'explode' up through the spout of the processor or blender. Make sure the top is on securely, and that it is vented.
- Put the puree back on the stove and bring to a boil, then turn down the heat and let it gently bubble away until reduced and thickened about another 20 minutes or so, Stir often, and be careful not to let the fruit scorch. When the rhubarb butter is getting close to done it will darken a bit and get glossier. Your butter is done when you can drag your spoon across the bottom of the pan and the jam doesn't fill in the space. The fruit butter will thicken even further upon chilling. (See the post for photos and details.)
- Spoon the finished butter into a glass jar. Let cool, then cap and refrigerate. It will thicken further as it cools. You will have about a one and a half cups.
Notes
- If you want to make a larger batch, you can freeze this. I just keep it in the fridge, it will be scarfed up within a couple of weeks.
- There is no firm rule about how long to cook the pureed fruit. The longer you cook it and reduce it down, the thicker it will be. It’s a matter of personal taste.
- You can add a splash of vanilla (or the seeds of a vanilla bean) to your butter at the very end, if you like.
- You can also add a small amount of cinnamon or cardamom. Add it once the rhubarb has been pureed. Start with 1/4 teaspoon and add more to taste.
Today was my first time ever making rhubarb butter. I was able to make this recipe successfully; however, I had to refer to other sites to get info that is missing, like how much rhubarb makes 1 pound (I don’t own a scale; the answer is approx. 3 cups), what temperature to use (low, medium or high; I used medium then low); and when to add the extras, like cinnamon and cardamon, and how much (I used 1/4 tsp. cardamon). It’s important to provide details to help less experienced cooks like me. Thanks!
My rhubarb butter isn’t red- it’s a green -yellow color🤷♀️
The flavor will still be delicious, but if you’re set on the pink color you’ll need a bit of food coloring ~ add just a bit to start ~ you don’t want a day-glo pink!
This was so easy to make and so delicious!
I just got my very first bundle of rhubarb today 🙂
did a few batches of apple & plum butter last year; -after pureeing step, i poured in a sheet pan (thin, broad area) and put in a 190-220F oven for at least 4 up to 6 hours (“overnight”/ up late & up early) to concentrate it down; the technique was much easier than 2nd boil/ reduction.
This is one that i’d like to try as well as the cranberry version mentioned.
Perhaps this ‘evaporation’ /reduction technique may be useful, -or: comment if there’s something unsafe in the process. -we had no problem with the several jars done (hot water bath canned some pints & 8oz’s)
Interesting! I can’t really advise on the safety of this, I’ve never used this method. I do need to remind that this recipe has not been tested for canning, it is strictly for fridge and freezer.
What brand jars did you use in this recipe, and where can they be purchased from?
There are 2 types of jars in my photos, one is Weck, a German canning jar company that I love, you can find them here. And then the others are here.
Had a 1.5 lb bag of chopped rhubarb in my freezer from 2 yrs ago. Into a pot w/sugar, lemon juice, and a pinch of salt. Cooked; immersion blended; tasted; fabulous! Needs a bit more time condensing and onto a slice of fresh sourdough bread’n’buttah. Can’t wait for this year’s rhubarb to grow up!
Can you can it when it’s done? Water bath?
This recipe hasn’t been officially tested for canning safety so I recommend refrigeration or freezing.