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Rhubarb Butter

A tangy, sweet spread made from rhubarb, perfect for enhancing toasts, biscuits, or desserts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Breakfast, Condiment
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped rhubarb Make sure to chop into uniform pieces for even cooking.
  • 1/2 cup honey Can substitute with agave or maple syrup for a vegan option.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. In a medium saucepan, combine the chopped rhubarb and honey over medium heat. Cook for about 10-15 minutes, stirring occasionally, until the rhubarb is tender and fragrant.
  2. Once the rhubarb has softened, stir in the vanilla extract, ground cinnamon, and lemon juice. Allow the mixture to blend for a minute.
  3. Using an immersion blender or a regular blender, puree the mixture until smooth, ensuring there are no chunks remaining.
  4. Return the mixture to the heat and cook for an additional 5 minutes to thicken.
  5. Remove from heat and allow to cool completely before transferring to a clean jar.

Notes

Rhubarb butter can be enjoyed chilled or at room temperature. Store in an airtight container in the refrigerator for up to 14 days. Can be frozen for longer storage.