Sweet Tangy Rhubarb Butter
A delightful blend of crisp, tart rhubarb and sweetness, this creamy spread is perfect for toast, scones, and more, evoking the essence of spring.
Ingredients
Main Ingredients
- 2 lb fresh rhubarb stalks Trimmed and cut into 1-inch pieces, discard the toxic leaves.
- 3/4 cup granulated sugar Balances the tartness of the rhubarb.
- 2 tablespoons fresh lemon juice Adds a bright, zesty kick.
- 1/4 cup water Reduce to 2 tablespoons if using frozen rhubarb.
- 1/8 teaspoon fine salt Enhances the flavors.
- 1 teaspoon vanilla extract Contributes aromatic depth.
Instructions
Preparation
- Trim the rhubarb ends and discard the leaves. Rinse the stalks thoroughly and cut them into uniform 1-inch pieces.
Cooking
- In a wide, heavy-bottomed pot, combine the rhubarb, sugar, lemon juice, water, and salt. Set over medium heat and stir until the sugar begins to dissolve.
- Once bubbling, reduce heat to medium-low and let it simmer for 12 to 15 minutes until the rhubarb is soft and tender.
- Remove the pot from heat and blend the mixture using an immersion blender until smooth. If needed, transfer the hot mixture to a blender in batches.
- Return the smooth puree to medium-low heat and cook for another 20 to 25 minutes, stirring often until it reaches a glossy texture.
- Stir in the vanilla extract, taste, and adjust sweetness or lemon juice as needed.
- Spoon the finished rhubarb butter into clean jars while warm, cool before covering, and refrigerate for up to two weeks or freeze for up to six months.
Notes
Always taste as you cook and adjust the ingredients based on the natural sweetness of the rhubarb. Consider using honey or maple syrup as alternatives to sugar, and try adding spices or mixing in other fruits for variations.