Easy Rhubarb Butter ~ at the first sighting of fresh rhubarb every spring I make up a batch of this sweet and tangy fruit spread ~ slather it on toast, muffins, biscuits, or just eat it by the spoonful!
I’m madly trying to get the most out of the short rhubarb season. The other day when I asked my produce guy for some he went in the back and brought me out a HUGE armload of stalks. We’re leaving town this week so I need to preserve it for later. And I’ve always loved old fashioned fresh fruit butters, I love the smooth, silky texture, and I love the way the flavor is intensified.
Fruit butters don’t require sugar like traditional jams, and so the essence of the fruit comes through stronger. The only reason I used a little sugar in this recipe is that rhubarb is super tart. You can do this with lots of different fruit, from apples to peaches and plums. Berries too, but you’ll want to strain out the seeds. I have an incredibly silky Cranberry Butter recipe that you can make in the slow cooker. And in summer, don’t forget to make a batch or two of my amazing Peach Butter!
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 Jelly
- Rhubarb Curd
- Rhubarb Crisp with Cardamom and Vanilla
- Easy Rhubarb Breakfast Cake
- No Bake Rhubarb Dream Bars
With no pectin, and very little, if any, sugar, this is an easy way to preserve fruit. You can blend varieties, or just stick to one. You can add spice or flavoring, too. I added cardamom to my rhubarb, but next time I’m going to use a vanilla bean.
Reader Rave ~
“Thanks for this recipe! I made it in my instant pot with ginger as the spice in the quantity you called for and it’s awesome. Slightly tart, slightly warm. Delicious!” ~ Wysteria
Easy Rhubarb Butter
- 1 lb rhubarb, which is approximately 3-4 cups chopped
- 1/2 cup sugar
- squeeze of fresh lemon
- optional: 1/4 tsp cardamom or cinnamon, or the seeds of 1 vanilla bean
- Rinse the rhubarb and trim the ends Slice it into 1 inch pieces and put in a heavy bottomed pot along with the sugar. Add 2 tablespoons of water and the lemon juice, 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 20-30 minutes, until the rhubarb is very soft and mostly broken down.
- Puree the mixture, in batches if necessary,. Be careful when pureeing hot liquids, as they can 'explode' up through the spout of the processor or blender.
- Put the puree in a clean pan 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, Stir often, and be careful not to let the fruit scorch. If you are using the spice or vanilla bean, stir it in now.
- 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 cup.
- If you want to make a larger batch, you can freeze this, and you can also can it. 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.
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