Sweet and Tangy Rhubarb Butter

This sweet and tangy rhubarb butter transforms humble rhubarb stalks into a luxurious spread that brightens everything from morning toast to afternoon scones. The ruby-hued butter captures spring's essence in a jar with just the right balance of sweet and tart flavors.

I first made this butter when my neighbor's rhubarb patch was overflowing, and now it's become my signature spring gift for friends and family. The reaction is always the same: "I never knew rhubarb could taste this good!"

Ingredients

• Rhubarb: the star of the show with its unique tartness that balances beautifully with sweetness. Look for firm stalks with a bright pink to red color for the most vibrant butter.
• Sugar: essential for balancing rhubarb's natural tartness while helping create that perfect spreadable consistency. Regular granulated works perfectly but raw sugar adds a subtle depth.
• Fresh lemon juice: brightens the flavor and helps preserve the natural color. Always use fresh rather than bottled for the cleanest taste.

Step-by-Step Instructions

Prepare the Rhubarb:

Thoroughly rinse your rhubarb stalks under cool water to remove any dirt. Trim off the ends and slice into 1-inch pieces. Combine in a heavy-bottomed pot with sugar, 2 tablespoons of water, and a squeeze of fresh lemon juice. The mixture will look dry at first but don't worry the rhubarb will soon release its juices.

Initial Cooking:

Heat the mixture over medium heat, stirring constantly until the rhubarb begins releasing its juices. This prevents scorching and ensures even cooking. Once it comes to a boil, reduce heat slightly and simmer gently for about 15-20 minutes. You'll know it's ready when the rhubarb has softened completely and mostly broken down into a chunky sauce.

Puree to Perfection:

Transfer the cooked mixture to a blender or food processor and puree until completely smooth. Be extremely careful when blending hot mixtures always secure the lid while allowing steam to escape through the vent. The smoother you get it now, the silkier your final butter will be.

Reduce and Thicken:

Return the puree to your pot and bring back to a gentle boil. Reduce heat to maintain a steady bubble without spattering. Continue cooking for approximately 20 minutes, stirring frequently to prevent sticking or scorching. The mixture will gradually darken, becoming more glossy and concentrated in flavor.

Test for Doneness:

Your rhubarb butter is ready when you can drag a spoon across the bottom of the pan and the mixture doesn't immediately flow back together. The butter will continue to thicken as it cools, so don't worry if it still seems a bit loose. The texture should be somewhere between a thick sauce and a spreadable jam.

Cool and Store:

Spoon your finished butter into clean glass jars. Allow to cool completely before putting on lids. The vibrant pink color will deepen slightly as it cools. Refrigerate for up to two weeks or freeze for longer storage.

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The rhubarb itself is truly the magical ingredient here. I grew up with a patch in our backyard and my grandmother would make this butter every spring. The smell of it simmering on the stove instantly transports me back to her sunny kitchen, where I'd eagerly wait with a warm biscuit for the first taste.

Flavor Variations

This rhubarb butter provides a wonderful canvas for creative flavor additions. For a warming spice profile, add a quarter teaspoon of cinnamon or cardamom during the final cooking stage. The warmth balances beautifully with the tartness. For a more complex flavor, split a vanilla bean and scrape the seeds into the mixture just before removing from heat. The vanilla softens the tangy edges while adding incredible aromatic depth.

For a truly unique twist, try adding a few fresh strawberries during the initial cooking. The natural pairing of strawberry and rhubarb creates a perfect harmony while brightening the color even further. Just reduce the sugar slightly as strawberries contribute their own sweetness to the mix.

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Serving Suggestions

Rhubarb butter elevates even the simplest foods into something special. Spread it on toast, English muffins, or scones for a bright start to your morning. For an elegant brunch option, serve it alongside fresh croissants or brioche with a dollop of mascarpone cheese. The tangy sweetness cuts beautifully through rich pastries.

Beyond breakfast, try it warmed slightly and drizzled over vanilla ice cream or pound cake. Add a spoonful to plain yogurt with a sprinkle of granola for a quick breakfast or snack. For cheese plates, pair a small dish of rhubarb butter with mild soft cheeses like brie or goat cheese the tangy fruit complements the creamy cheese perfectly.

Storage Solutions

Properly stored rhubarb butter keeps beautifully in the refrigerator for up to two weeks in airtight glass containers. The natural acidity helps preserve it. For longer storage, freezing works exceptionally well. Portion into small freezer-safe containers or even ice cube trays for convenient single servings. Frozen rhubarb butter maintains its quality for up to 6 months.

If you want to make larger batches for pantry storage, you can process using traditional water bath canning methods. Properly processed and sealed jars will keep for up to one year in a cool, dark place. The bright color will gradually deepen over time but the flavor remains delicious.

Frequently Asked Questions

→ What is rhubarb butter used for?

Rhubarb butter is a sweet and tangy fruit spread that can be enjoyed on toast, muffins, biscuits, or even as a filling for pastries. It also works as a unique topping for desserts or yogurt.

→ How long does rhubarb butter last?

Rhubarb butter can typically be stored in the refrigerator for a couple of weeks in a sealed jar. For longer storage, it can be frozen.

→ Can I add spices to rhubarb butter?

Yes, you can enhance the flavor by adding spices such as vanilla, cinnamon, or cardamom towards the end of cooking.

→ What’s the best way to achieve a smooth texture?

To get the smoothest texture, puree the cooked rhubarb mixture thoroughly in a blender or food processor. Be cautious while blending hot ingredients to avoid splatters.

→ Can I make a bigger batch of rhubarb butter?

Yes, you can scale up the recipe. Just make sure to cook it down thoroughly to achieve the right thickened texture.