Smooth Rhubarb Butter

This velvety rhubarb spread bottles up spring's magic in every jar, mixing sweet and tangy notes that'll turn your basic morning toast into something you'll crave. The smooth mixture comes together fast with just a few simple items, making a flexible topping that's just as good mixed in your yogurt or layered inside a fancy cake.

I came up with this recipe during a crazy rhubarb harvest when my backyard plants were completely out of control. These days my family starts asking for jars of this spread before anything else when the first shoots pop up each spring.

Ingredients

• 6 cups fresh rhubarb: Cut into tiny chunks. Go for sturdy stems with bright coloring to get the most intense taste
• 1 ½ cups granulated sugar: Cuts through the sourness just right. Try to use organic when you can
• ½ cup water: Just the right amount to start cooking without watering down the taste
• 1 tablespoon lemon juice: Gives it a nice zing and helps it last longer
• 1 teaspoon vanilla extract: Adds a cozy richness that works well with tangy rhubarb
• ½ teaspoon ground cinnamon: You can skip it, but it adds lovely fragrant touches

Step-by-Step Instructions

Mix Everything:

Throw the chopped rhubarb, sugar, and water into a big pot over medium heat. Mix well so the sugar starts to melt and covers all the rhubarb bits. Make sure your pot is big enough since the mix will bubble up while it cooks.

Cook Till Mushy:

Let it bubble gently, not too hard, and cook for 20-25 minutes. Stir now and then so nothing sticks. You'll know it's done when the rhubarb gets super soft and starts turning into a thick sauce with hardly any solid pieces left.

Blend It Smooth:

Stick an immersion blender right in the pot to make it silky smooth. If you're using a regular blender, carefully pour it in batches, making sure steam can escape. Blend until you can't feel any stringy bits for that perfect buttery feel.

Mix In Final Flavors:

If you used a regular blender, pour everything back in the pot. Add the lemon juice, vanilla extract, and cinnamon if you want it. Let it bubble for 5 more minutes, stirring often as it gets thicker. It should stick to the back of your spoon when ready.

Let It Rest And Pack:

Take it off the heat and let it cool completely in the pot. It'll get even thicker as it sits. Once cool, spoon it into clean, sanitized jars and keep in the fridge for up to 2 weeks or freeze it to keep longer.

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This rhubarb spread always takes me back to spring mornings at my grandma's place. She always told me the trick was cooking it slowly to build up the flavor without burning it. I still use her old pot with the copper bottom whenever I make this recipe.

Ingredient Variations

If you want something less sour, you can swap out one cup of rhubarb for a cup of strawberries. Strawberries' natural sweetness works really well with rhubarb while keeping that springtime taste. For something more interesting, try throwing in a star anise while cooking and taking it out before blending, or add a spoonful of fresh ginger for a nice warmth that makes the whole spread taste even better.

Storage Guidelines

For everyday use, keep your rhubarb spread in a tight container in the fridge where it'll stay good for about two weeks. The sugar in it works as a natural preservative. If you make a big batch, put some in freezer containers, leaving a bit of space at the top for it to expand. Frozen rhubarb spread stays really good for up to six months. If you want it to last even longer, you can use proper water bath canning methods.

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Serving Suggestions

While this rhubarb spread tastes amazing on hot toast or English muffins, you can use it for way more than just breakfast. Try it between cake layers, slightly warmed on top of ice cream, or mixed into plain Greek yogurt with some crunchy granola. For a fancy appetizer, spread it on little toasts with sharp cheddar. My favorite way to use it is brushed over a pork tenderloin before roasting, where the sweet-sour mix makes an incredible crispy outside.

Frequently Asked Questions

→ Is it possible to use frozen rhubarb here?

Absolutely! Just make sure you let the rhubarb thaw completely and pat it dry before cooking to avoid too much water.

→ How long can I refrigerate this?

It’ll stay fresh up to 14 days if stored in a clean jar inside the fridge.

→ What’s good to serve with rhubarb butter?

You can spread it on toast, add it to yogurt, swirl it into desserts like cakes, or drizzle on pancakes and waffles.

→ Can I make it with less sugar?

Yes, adjust the sugar based on your liking, but a little sweetness helps balance rhubarb's natural tart flavor.

→ Can this be frozen?

For sure! Store it in an airtight container, freeze it, and it’ll keep nice and fresh for up to 3 months. Thaw it in the fridge before enjoying.