Easy Rhubarb Butter Spread (Print Version)

Sweet and tangy rhubarb butter, ideal for toast, muffins, or biscuits. A delicious homemade fruit spread.

# Ingredients:

→ Main Ingredients

01 - 1 lb rhubarb

02 - 1/2 cup sugar

03 - Squeeze of fresh lemon

# Instructions:

01 - Rinse the rhubarb and trim the ends. Slice it into 1-inch pieces and put it in a heavy-bottomed pot along with the sugar. Add 2 tablespoons of water and the lemon juice, and stir to combine.

02 - Heat, stirring constantly, until the rhubarb starts to release juice and the mixture comes to a boil. Boil gently for about 15-20 minutes, until the rhubarb is soft and mostly broken down.

03 - Puree the mixture in a blender or food processor until smooth. Be cautious when pureeing hot foods; make sure the lid is secure and vented.

04 - Return the puree to the stove and bring to a boil. Reduce the heat to a gentle simmer, allowing it to thicken and reduce while stirring frequently. Cook for about 20 minutes until the mixture darkens, becomes glossy, and thickens further.

05 - Transfer the finished butter into a glass jar. Let it cool completely, then cap and refrigerate. The butter will thicken more as it chills. Yields approximately one and a half cups.

# Notes:

01 - You can freeze this butter if making a larger batch. Otherwise, refrigerate and consume within a couple of weeks.

02 - Cooking time for the pureed fruit is flexible—cook longer for a thicker consistency.

03 - Consider enhancing the flavor with a splash of vanilla or spices like cinnamon or cardamom.

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