Rhubarb Butter Recipe: Sweet, Tangy & Effortless Spread (Print Version)
Rhubarb butter is a delightful spread. Make this sweet, tangy, and effortless rhubarb butter recipe. Perfect for toast, scones, or as a dessert topping.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Rhubarb Foundation
01 -
2 lbs fresh rhubarb, trimmed and chopped into 1-inch pieces
02 -
1/2 cup water
→ Sweet & Tangy Harmony
03 -
1 cup granulated sugar
04 -
1/2 cup packed light brown sugar
05 -
1/4 cup fresh lemon juice
06 -
1 teaspoon orange zest
07 -
Pinch of salt
→ Warm Spice Embrace
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon ground ginger
10 -
1/4 teaspoon ground nutmeg
11 -
1 tablespoon pure vanilla extract
→ Velvety Finish
12 -
2 tablespoons unsalted butter
# Instructions:
01 -
Trim and chop 2 lbs fresh rhubarb into 1-inch pieces. This initial preparation is key for the "Best Rhubarb Butter Recipe: Sweet, Tangy & Effortless" to cook evenly and develop its full flavor. Ensure all tough ends are removed.
02 -
In a large, heavy-bottomed pot, combine the chopped 2 lbs fresh rhubarb with 1/2 cup water. Bring to a gentle simmer over medium heat, stirring occasionally, until the rhubarb begins to soften, about 5-7 minutes.
03 -
Stir in 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/4 cup fresh lemon juice, 1 teaspoon orange zest, and a pinch of salt. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
04 -
Continue to simmer for 15-20 minutes, stirring frequently, until the rhubarb is very soft and has completely broken down into a mushy consistency. This forms the flavorful base for your "Best Rhubarb Butter Recipe: Sweet, Tangy & Effortless."
05 -
Carefully transfer the cooked rhubarb mixture to a blender or use an immersion blender directly in the pot. Process until completely smooth and free of any large chunks. Be cautious when blending hot liquids.
06 -
Return the pureed mixture to the pot over low heat. Stir in 1 tablespoon pure vanilla extract and 2 tablespoons unsalted butter. Cook for another 20-25 minutes, stirring constantly, until the butter thickens to your desired consistency. This step perfects the "Best Rhubarb Butter Recipe: Sweet, Tangy & Effortless."
07 -
Remove from heat and let the rhubarb butter cool completely. It will thicken further as it cools. Transfer to clean, airtight jars and refrigerate for immediate use or future enjoyment.
# Notes:
01 -
For an extra smooth texture, you can pass the blended rhubarb butter through a fine-mesh sieve before the final thickening step.
02 -
Rhubarb butter can be stored in the refrigerator for up to 2-3 weeks, or frozen for up to 6 months. Ensure jars are sterilized if canning for longer shelf life.
03 -
This versatile rhubarb butter is delicious on toast, scones, pancakes, or as a filling for tarts and pastries. It also makes a wonderful homemade gift!
04 -
If you prefer a less sweet butter, you can reduce the sugar by 1/4 cup, but taste and adjust to your preference. The lemon juice and orange zest balance the sweetness beautifully.
# Tools You'll Need:
01 -
Large heavy-bottomed pot or Dutch oven
02 -
Immersion blender (or standard blender/food processor)
03 -
Measuring cups
04 -
Measuring spoons
05 -
Spatula or wooden spoon
# Nutrition Facts (Per Serving):
Calories: 200 kcal
Total Fat: 3 g
Total Carbohydrate: 43 g
Protein: 1 g