Rhubarb Butter: A Tangy-Sweet Spread for Every Season
Brighten up your breakfast, elevate your desserts, or simply enjoy a spoonful straight from the jar with this incredible Rhubarb Butter recipe. This vibrant spread captures the essence of spring and summer, offering a delightful balance of tart and sweet that will tantalize your taste buds.
Why You Will Love This Recipe
You’ll adore this Rhubarb Butter for its incredibly fresh and vibrant flavor profile. It’s surprisingly easy to make, transforming simple ingredients into a gourmet spread. This recipe is also a fantastic way to utilize an abundance of rhubarb, preserving its unique taste in a versatile and delicious form. Plus, it’s a wonderfully customizable recipe, allowing you to adjust sweetness and spice to your preference.
Ingredients
- 2 pounds fresh rhubarb, trimmed and cut into 1-inch pieces
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup water or orange juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
Step-by-Step Instructions
- In a large saucepan or Dutch oven, combine the trimmed and cut rhubarb, granulated sugar, water or orange juice, ground cinnamon (if using), and a pinch of salt.
- Stir well to coat the rhubarb with sugar and liquid.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rhubarb is very tender and easily breaks down. Stir periodically to prevent sticking.
- Remove from heat. Stir in the vanilla extract.
- For a smooth butter, carefully transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until completely smooth. Be cautious when blending hot liquids, as steam can build up. You may need to blend in batches.
- If you prefer a slightly chunkier texture, you can skip blending entirely or mash the rhubarb with a potato masher to your desired consistency.
- Taste the rhubarb butter and adjust sweetness if necessary. Add more sugar, one tablespoon at a time, if a sweeter flavor is desired.
- Ladle the hot rhubarb butter into clean, sterilized jars, leaving about 1/2 inch headspace.
- Seal the jars and allow them to cool completely on the counter. The butter will thicken further as it cools.
Expert Tips / Pro Tips
For the best flavor, choose fresh, firm rhubarb stalks that are bright red or pink. Green stalks will work, but the color of your finished butter might not be as vibrant. Don’t overcrowd your saucepan; if you’re making a larger batch, use a wider pot or cook in two batches to ensure even cooking. If you find your rhubarb butter is too thin after cooling, you can gently simmer it uncovered for a bit longer, stirring frequently, to reduce it further. Conversely, if it’s too thick, you can thin it with a tablespoon or two of water or orange juice when reheating.
Variations & Substitutions
To add a touch of citrus brightness, you can use lemon juice or zest along with or instead of orange juice. For a warming spice note, try adding a pinch of ground ginger or cardamom. Adjust the amount of sugar to your personal preference; some prefer a tarter butter, while others enjoy a sweeter spread. You can also experiment with different sweeteners like maple syrup or honey, though this may alter the flavor profile slightly. For a creamier texture, once cooled, you could stir in a small knob of unsalted butter or a dollop of cream cheese, though this will shorten its shelf life.
Serving Suggestions
Rhubarb butter is incredibly versatile! Spread it generously on toast, bagels, muffins, or scones for a delightful breakfast. Swirl it into plain yogurt or oatmeal for a burst of flavor. Use it as a filling for tarts, pastries, or crepes. It also pairs wonderfully as a topping for pancakes, waffles, or even ice cream. For a savory twist, try serving it alongside pork or chicken, or use it as a glaze for roasted meats.
Storage, Freezing & Reheating
Store homemade rhubarb butter in airtight jars in the refrigerator for up to 2-3 weeks. For longer storage, rhubarb butter can be frozen. Ladle cooled butter into freezer-safe containers or bags, leaving headspace for expansion. It will keep in the freezer for up to 6 months. Thaw frozen rhubarb butter in the refrigerator overnight. To reheat, gently warm the desired amount in a saucepan over low heat, stirring frequently, or briefly in the microwave. If it becomes too thick after refrigeration or freezing, you can thin it with a little water or orange juice while reheating.
Nutrition Information
Please note that nutritional information is an estimate and can vary based on specific ingredients and preparation methods. This table is for 1 tablespoon serving.
| Nutrient | Amount |
|---|---|
| Calories | 35-45 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 1-5mg |
| Total Carbohydrates | 9-11g |
| Dietary Fiber | 0.5g |
| Total Sugars | 8-10g |
| Protein | 0g |
FAQ
Can I make Rhubarb Butter without sugar?
While sugar helps preserve the color and texture, you can reduce the amount or use an alternative sweetener. However, reducing sugar significantly will make the butter more tart and reduce its shelf life in the refrigerator, so it would be best to freeze it for longer storage.
Do I need to peel the rhubarb?
No, you do not need to peel rhubarb. The skin breaks down during cooking and adds fiber and a lovely pink color to the butter. Just make sure to trim off any tough ends and leaves.
How can I make my Rhubarb Butter a more vibrant red?
The color of your rhubarb butter largely depends on the color of your rhubarb stalks. Redder stalks will yield a redder butter. You can also add a small amount of beet juice or a few red berries (like raspberries or strawberries) during cooking for an extra color boost, which will also subtly alter the flavor.
Can I process Rhubarb Butter for shelf stability?
While some fruit butters can be water-bath canned, the acidity of this particular recipe, especially with varying amounts of rhubarb and added liquid, is not reliably safe for standard home canning unless specific, tested canning recipes are followed. For safety, it’s best to store this rhubarb butter in the refrigerator or freezer.
Rhubarb Butter
Ingredients
Method
- In a large, heavy-bottomed saucepan, combine the chopped rhubarb, granulated sugar, water, ground cinnamon (if using), and ground ginger (if using). Stir gently to combine.
- Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, reduce the heat to low and continue to cook, stirring frequently, for 20-25 minutes, or until the rhubarb has completely broken down and the mixture has thickened considerably.
- Remove the saucepan from the heat. For a smooth rhubarb butter, carefully transfer the mixture to a food processor or use an immersion blender to purée until smooth. If you prefer a slightly chunkier texture, you can mash it with a potato masher.
- Return the puréed rhubarb mixture to the saucepan over low heat. Add the cold, cubed unsalted butter and stir constantly until the butter has fully melted and incorporated into the rhubarb mixture, making it glossy and smooth.
- Cook for another 5 minutes, stirring, allowing the butter to emulsify and the mixture to thicken further. Be careful not to boil it once the butter is added.
- Remove from heat and let it cool slightly. Transfer the Rhubarb Butter to clean, airtight jars. It will continue to thicken as it cools. Store in the refrigerator for up to 2-3 weeks.