Description
Sweet and tangy Rhubarb Butter made with fresh rhubarb, sugar, lemon, and vanilla. A smooth homemade preserve perfect for spring breakfast and toast ideas.
Ingredients
6 cups fresh rhubarb, chopped
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
Instructions
1. In a large saucepan over medium heat, combine the rhubarb, sugar, and water. Stir to dissolve the sugar.
2. Bring the mixture to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until the rhubarb softens and begins to break down.
3. Use an immersion blender or transfer to a blender to purée the mixture until smooth.
4. Stir in the lemon juice, vanilla extract, and cinnamon if using. Simmer for another 5 minutes until thickened.
5. Remove from heat and allow to cool. Transfer to a clean jar and store in the refrigerator for up to 2 weeks.
Notes
Store in an airtight jar in the refrigerator.
Can be frozen for longer storage.
Adjust sugar slightly based on rhubarb tartness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Spread
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Rhubarb Butter, easy fruit spreads, homemade preserves, spring breakfast