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Rhubarb Butter Recipe

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3.8 from 32 reviews

Deliciously tangy and smooth Rhubarb Butter made by gently cooking rhubarb with sugar and lemon, pureeing it until smooth, and reducing it to a glossy, thick spread perfect for toast, biscuits, or as a dessert topping.

Ingredients

Ingredients

  • 1 lb rhubarb (about 4 cups, sliced)
  • 1/2 cup sugar
  • Squeeze of fresh lemon juice
  • 2 tablespoons water

Instructions

  1. Prepare Rhubarb: Rinse the 1 lb of rhubarb and trim off the toxic leaves and ends. Slice the rhubarb into 1-inch pieces and place them in a heavy-bottomed pot. Add 1/2 cup sugar, 2 tablespoons of water, and a squeeze of fresh lemon juice, then stir to combine all ingredients.
  2. Cook Rhubarb Mixture: Heat the pot over medium heat while stirring constantly. Wait until the rhubarb releases juice and the mixture starts to boil. Then reduce to a gentle boil and cook for about 15-20 minutes until the rhubarb is soft and mostly broken down.
  3. Puree the Mixture: Carefully transfer the hot rhubarb mixture to a blender or food processor. Ensure the lid is secure and vented to prevent splattering. Puree until the mixture is as smooth as possible.
  4. Reduce to Rhubarb Butter: Pour the pureed rhubarb back into the pot and bring it to a boil again. Lower the heat and let it simmer gently for about 20 minutes, stirring often to prevent scorching. The rhubarb butter is done when it darkens slightly, becomes glossy, and when you drag a spoon across the bottom, the gap remains without filling back in.
  5. Cool and Store: Spoon the finished rhubarb butter into a glass jar. Allow it to cool completely, then seal and refrigerate. The butter will thicken further as it cools and will yield about 1½ cups.

Notes

  • Remove all rhubarb leaves before cooking as they are toxic.
  • Take care when pureeing hot mixtures to prevent burns or splattering.
  • Stir frequently during reduction to avoid burning the fruit butter.
  • Rhubarb butter will thicken more as it cools; do not overreduce it during cooking.
  • Store in the refrigerator in a sealed container for up to 2 weeks.

Find it online: https://justsosavory.com/rhubarb-butter-recipe/