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Rhubarb Butter


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  • Author: Olivia
  • Total Time: 25–30 minutes
  • Yield: About 2 cups 1x
  • Diet: Vegetarian

Description

This smooth, naturally sweetened rhubarb butter is made with fresh rhubarb, apple, and honey, and gently simmered with vanilla and cinnamon. It’s a perfect spread for toast, pancakes, yogurt, or even baked goods. A delicious way to preserve spring’s tangy harvest.


Ingredients

Scale
  • 4 stalks of rhubarb (about 4 cups), chopped
  • 1 apple, cored and cut into chunks
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1/4 to 1/2 teaspoon ground cinnamon

Instructions

  1. Add the chopped rhubarb and apple to a blender or food processor. Blend until smooth.
  2. Pour the puree into a saucepan. Stir in the honey, vanilla extract, and cinnamon.
  3. Bring to a boil over medium heat, stirring occasionally to prevent sticking.
  4. Reduce heat to a low simmer and cook for 15 to 20 minutes, stirring every few minutes until thickened. The mixture should coat the back of a spoon.
  5. Remove from heat and let cool slightly. Pour into a clean glass jar and allow to cool completely before sealing.
  6. Store in the refrigerator for up to two weeks, or use proper canning methods for longer storage.

Notes

  • For a super smooth texture, you can blend again after cooking.
  • Adjust cinnamon based on how spiced you want the final flavor.
  • This butter also works well as a filling for thumbprint cookies or swirled into oatmeal.
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Category: Spreads
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 99
  • Sugar: 24g
  • Sodium: 4mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg