Rhubarb Butter Silky Spread (Print Version)

# Ingredients:

01 - 6 cups fresh rhubarb, chopped
02 - 1 ½ cups granulated sugar
03 - ½ cup water
04 - 1 tablespoon lemon juice
05 - 1 teaspoon vanilla extract
06 - ½ teaspoon ground cinnamon

# Instructions:

01 - In a large saucepan over medium heat, combine the rhubarb, sugar, and water. Stir to dissolve the sugar.
02 - Bring the mixture to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until the rhubarb softens and begins to break down.
03 - Use an immersion blender (or transfer to a blender) to purée the mixture until smooth.
04 - Stir in the lemon juice, vanilla extract, and cinnamon (if using). Simmer for another 5 minutes until thickened.
05 - Remove from heat and allow to cool. Transfer to a clean jar and store in the refrigerator for up to 2 weeks.

# Notes:

01 - This rhubarb butter can be stored for up to 2 weeks in the refrigerator in a clean, sealed jar.

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