Rhubarb Butter Recipe

If you’re looking for a spread that balances tangy, sweet, and subtly spiced flavors, Rhubarb Butter is about to become your new jam (pun absolutely intended!). This jewel-toned condiment transforms humble rhubarb stalks into a smooth, versatile treat you’ll want on everything from toast to ice cream. Whether slathered on breakfast muffins or dolloped onto pancakes, each spoonful captures the essence of early summer in a jar. Get ready to fall in love with how easily you can whip this up and brighten your table with its gorgeous color and zingy aroma!

Ingredients You’ll Need

What’s especially wonderful about making Rhubarb Butter is how straightforward the ingredient list is. Each component plays a starring role, working together to create the perfect consistency, vibrant color, and a tart-sweet flavor that dances on your tongue.

• Fresh rhubarb: The heart of the recipe, providing that unmistakable tang and rosy hue—look for stalks that are firm and crisp.
• Granulated sugar: Sweetens the rhubarb just enough to balance its natural sourness, making the butter spoonable and luscious.
• Water: Helps break down the rhubarb into a velvety puree without diluting its punchy flavor.
• Lemon juice: Brightens all the flavors and keeps the butter’s color fresh and lively.
• Vanilla extract: Adds depth and a little warmth, turning this condiment into something truly aromatic.
• Ground cinnamon (optional): For a lovely, subtle spice—it’s especially nice if you love a touch of cozy flavor.

How to Make Rhubarb Butter

Step 1: Prepare and Combine the Base

Start by chopping your fresh rhubarb into uniform pieces; this ensures even cooking. In a large saucepan set over medium heat, combine the chopped rhubarb, granulated sugar, and water. Give it all a gentle stir as the sugar dissolves and the mixture begins to glisten—it’ll smell incredible almost immediately!

Step 2: Simmer to Soften

Keep the mixture over a steady medium heat and bring it to a gentle simmer. Let everything cook for 20 to 25 minutes, stirring occasionally to prevent sticking. You’ll see the rhubarb breaking down and softening, creating a lovely pink-and-green stew of sorts. The aroma at this point is out of this world.

Step 3: Purée Until Smooth

Once your rhubarb is thoroughly soft, it’s time to puree. Use an immersion blender directly in the pot for convenience, or carefully transfer the mixture to a blender. Blitz everything until your Rhubarb Butter is absolutely smooth—no chunks allowed! This step turns the mixture into a silky spread you’ll be proud of.

Step 4: Infuse Flavor and Thicken

Return your smooth puree (if you transferred it) to the saucepan. Stir in the lemon juice, vanilla extract, and cinnamon if you’re using it. Let the butter simmer gently for another 5 minutes, which thickens it a bit more and allows the flavors to marry beautifully.

Step 5: Cool and Store

Remove your finished Rhubarb Butter from the heat and allow it to cool slightly. Pour it into a clean jar, seal tightly, and pop it into the refrigerator. That glossy, jewel-like spread is now ready to wow you for the next two weeks!

How to Serve Rhubarb Butter

Garnishes

For a touch of elegance, sprinkle a bit of lemon zest, a pinch of ground cinnamon, or even a few fresh mint leaves on top of your Rhubarb Butter. These little flourishes make each serving extra special and highlight its tart and floral notes.

Side Dishes

This butter is delightful with warm scones, fresh biscuits, or rustic sourdough bread. You’ll also love it as an unexpected layering under yogurt parfaits, or swirled into oatmeal and porridge. It’s a bright way to liven up any brunch spread.

Creative Ways to Present

Don’t be afraid to get playful! Use Rhubarb Butter as a filling for thumbprint cookies, swirl it through cheesecake batter before baking, or serve it alongside cheese boards—the tang pairs beautifully with creamy brie or sharp cheddar. It even makes a whimsical glaze for grilled chicken or pork.

Make Ahead and Storage

Storing Leftovers

Rhubarb Butter will keep its vibrant flavor and silky texture when stored in an airtight jar in the refrigerator for up to two weeks. Always use a clean spoon to avoid introducing any unwanted bacteria, and keep it well sealed to maintain freshness.

Freezing

If you find yourself with an abundance, Rhubarb Butter freezes incredibly well! Portion it into freezer-safe jars or silicone ice cube trays, leaving a little space for expansion. It’ll last for about six months—just thaw overnight in the fridge when you’re ready for more.

Reheating

While Rhubarb Butter is delicious served cold or at room temperature, gently rewarming it in a saucepan over low heat will restore its velvety consistency and aroma, especially if it’s thickened slightly after chilling. Just stir frequently and avoid letting it simmer again.

FAQs

Can I use frozen rhubarb to make Rhubarb Butter?

Absolutely—frozen rhubarb works beautifully! Just add it straight to the pot; you may need to simmer a few extra minutes since it releases more moisture than fresh, but the finished butter is just as delicious.

Do I need to peel rhubarb before cooking?

No peeling required. The rhubarb’s skin is thin and breaks down easily during cooking, plus it adds that stunning pink color to your Rhubarb Butter.

Why is my Rhubarb Butter not thickening?

If your butter seems a bit runny after the final simmer, simply extend the cooking time by a few minutes while stirring. It thickens as it cools, so don’t worry if it seems slightly loose at first.

Is there a way to reduce the sugar?

Yes, you can certainly experiment with less sugar or substitute with honey or maple syrup to taste, but keep in mind the final flavor and texture might be slightly different from the original recipe.

Can I can this Rhubarb Butter for long-term shelf storage?

This recipe is designed for refrigerator or freezer storage only, as it hasn’t been tested for safe canning. If you want to preserve it for longer, freezing is your best bet.

Final Thoughts

There’s pure joy in making your own Rhubarb Butter—you get to savor the simple magic of fresh rhubarb, and the results are as versatile as they are addictive. Trust me, once you taste that first tangy, sweet spoonful, you’ll be spreading it on more than just toast. I hope you’ll find as many creative ways to love Rhubarb Butter as I have, and that it brightens up your breakfasts and desserts all season long!

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