Rhubarb Butter

This easy recipe for Rhubarb Butter is the perfect way to enjoy the best of rhubarb season!

5 from 1 vote

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Course: Dessert

Cuisine: American, British, Canadian, New England

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 39kcal

Author: Dolly (Maritime Country Kitchen)

Equipment

Heavy bottomed saucepan stainless steel preferred
Hand blender optional

Ingredients

▢ 3 cups chopped rhubarb ½" pieces (approx. ¾ pound)
▢ ½ cup sugar or ⅓ cup maple syrup or honey
▢ 3 tablespoons water
▢ ½ teaspoon cinnamon (optional)
▢ Pinch of salt
▢ ½ teaspoon vanilla extract

Instructions

Add the rhubarb heavy-bottomed saucepan or Dutch oven, along with the sugar, water, a pinch of salt, and cinnamon (if using). Stir well to combine.
Heat over medium heat, stirring constantly, until the mixture comes to a boil.
Once a boil is reached, reduce the heat to low (or low medium) to maintain a simmer.
Cook for 20-25 minutes, stirring often, or until the rhubarb is well broken down and has released its juices. It should easily mash with a fork.
Remove the rhubarb butter from the heat and add the vanilla extract. Stir well.
If desired, puree the mixture using a handheld immersion blender, or transfer it in batches to a blender. If using a blender - be careful! Follow the instructions for your model, and drape a towel over the lid when blending.
Transfer the rhubarb butter to glass containers or jars and allow it to cool completely before placing lids on the jars.
Transfer the cooled jars to the fridge and store them for up to 1 week. If you need extended storage, place them in freezer-safe containers and freeze them for up to 6 months.
Serve spooned on biscuits, scones, toast, muffins, ice cream, etc.

Notes

Storing: Rhubarb butter will store in the refrigerator for 1-2 weeks in an airtight container. For extended storage, portion into freezer bags or silicone freezer portions (I like Souper Cubes) and freeze for up to 6 months.

Slow cooker: Cook on "low" heat for 2-3 hours, or on "high" heat for 1-2 hours, until the rhubarb is well broken down. Puree with an immersion blender and cool before moving to storage.

To avoid excess splatter, use a high-sided saucepan or reduce the heat until the sauce simmers gently.

Nutrition