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This silky rhubarb butter captures spring's essence in a jar, balancing sweet and tart flavors that will transform your morning toast into something extraordinary. The velvety spread comes together quickly with just a handful of ingredients, creating a versatile condiment that works equally well swirled into yogurt or as a sophisticated cake filling.
I created this recipe during a particularly abundant rhubarb season when my garden plants were threatening to take over. Now my family requests jars of this butter before anything else when the first stalks emerge each spring.
Ingredients
- 6 cups fresh rhubarb: Chopped into small pieces. Look for firm stalks with vibrant color for the best flavor intensity
- 1 ½ cups granulated sugar: Balances the natural tartness perfectly. Use organic if possible
- ½ cup water: Just enough to help the cooking process without diluting flavor
- 1 tablespoon lemon juice: Adds brightness and helps with preservation
- 1 teaspoon vanilla extract: Brings warmth and depth to complement the tart rhubarb
- ½ teaspoon ground cinnamon: Optional but adds wonderful aromatic notes
Step-by-Step Instructions
- Combine Ingredients:
- Place chopped rhubarb, sugar, and water in a large saucepan over medium heat. Stir thoroughly to help dissolve the sugar and coat all the rhubarb pieces. Make sure your pan has enough room as the mixture will bubble up during cooking.
- Simmer Until Soft:
- Bring the mixture to a gentle simmer, not a rolling boil, and cook for 20-25 minutes. Stir occasionally to prevent sticking. You'll know it's ready when the rhubarb has completely softened and begun to break down into a chunky sauce with most pieces no longer holding their shape.
- Puree To Perfection:
- Use an immersion blender directly in the pot to create a silky smooth consistency. If using a regular blender, carefully transfer in batches, allowing steam to escape. Blend until no fibrous pieces remain for that signature butter-like texture.
- Add Finishing Touches:
- Return the pureed mixture to the pot if using a regular blender. Stir in the lemon juice, vanilla extract, and cinnamon if using. Let simmer for another 5 minutes, stirring frequently as the mixture thickens to your desired consistency. The butter should coat the back of a spoon.
- Cool And Store:
- Remove from heat and allow to cool completely in the pot. The butter will continue to thicken as it cools. Transfer to clean, sterilized jars and store in the refrigerator for up to 2 weeks or freeze for longer storage.
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This rhubarb butter reminds me of spring mornings at my grandmother's house. She taught me that the secret lies in cooking it slowly to develop depth of flavor without scorching. I still use her old copper-bottomed pot when making this recipe.
Ingredient Variations
If you prefer a less tart flavor profile, you can substitute one cup of strawberries for one cup of the rhubarb. The natural sweetness of strawberries complements rhubarb beautifully while maintaining that signature spring taste. For a more complex flavor, try adding a star anise pod during cooking and removing before pureeing, or incorporate a tablespoon of fresh ginger for a subtle warmth that elevates the entire spread.
Storage Guidelines
For everyday use, store your rhubarb butter in an airtight container in the refrigerator where it will keep beautifully for up to two weeks. The high sugar content acts as a natural preservative. If you make a larger batch, portion some into freezer-safe containers, leaving about half an inch of headspace for expansion. Frozen rhubarb butter maintains excellent quality for up to six months. For longer preservation, you can process the butter using proper water bath canning techniques.
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Serving Suggestions
While rhubarb butter shines on warm toast or English muffins, its versatility extends well beyond breakfast. Try it as a filling between cake layers, warmed slightly as an ice cream topping, or swirled into plain Greek yogurt with granola. For a sophisticated appetizer, pair it with a sharp cheese like aged cheddar on crostini. My personal favorite use is as a glaze for roasted pork tenderloin where the tangy sweetness creates an incredible caramelized exterior.
Frequently Asked Questions
- → Can I use frozen rhubarb for this?
Yes, frozen rhubarb can be used. Ensure it is thawed and patted dry to remove excess moisture before cooking.
- → How long does rhubarb butter last?
When stored in a clean jar in the refrigerator, it can last up to two weeks.
- → What can I pair rhubarb butter with?
Rhubarb butter is perfect for spreading on toast, mixing into yogurt, layering in cakes, or even as a topping for pancakes and waffles.
- → Can I reduce the sugar?
Yes, you can adjust the sugar to taste, but keep in mind it helps balance the tartness of the rhubarb.
- → Can I freeze rhubarb butter?
Yes, you can freeze rhubarb butter in an airtight container for up to 3 months. Thaw in the refrigerator before use.