Silky Rhubarb Spread (Print Version)

# Ingredients:

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

# Instructions:

01 - Mix together chopped rhubarb, water, and sugar in a big saucepan. Heat everything over medium and stir so the sugar melts.
02 - Let it come to a slow simmer, then cook for about 20-25 minutes. Stir off and on until the rhubarb is super soft and begins falling apart.
03 - Break out an immersion blender (or regular blender) and blend the mixture until it’s completely smooth.
04 - Toss in the vanilla, lemon juice, and cinnamon (if you're using it). Let it simmer for 5 more minutes, letting it thicken up a bit.
05 - Take it off the heat and let it cool. Spoon it into a clean jar, seal it, and pop it in the fridge to keep for about 2 weeks.

# Notes:

01 - You can keep this rhubarb spread chilled in the fridge for up to 2 weeks, as long as it’s stored in a clean, sealed container.

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