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
- Add the chopped rhubarb and apple to a blender or food processor. Blend until smooth.
- Pour the puree into a saucepan. Stir in the honey, vanilla extract, and cinnamon.
- Bring to a boil over medium heat, stirring occasionally to prevent sticking.
- 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.
- Remove from heat and let cool slightly. Pour into a clean glass jar and allow to cool completely before sealing.
- 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