How to Make Sweet Tangy Rhubarb Butter (Print version)
A smooth, sweet tangy rhubarb butter made with fresh rhubarb, lemon, sugar, and vanilla for toast, yogurt, biscuits, and desserts.
# Ingredients:
For the rhubarb butter
01 -
2 lb (900 g) fresh rhubarb stalks, leaves removed, cut into 1-inch pieces
02 -
3/4 cup (150 g) granulated sugar, plus more to taste
03 -
2 tablespoons fresh lemon juice
04 -
1/4 cup (60 ml) water, or 2 tablespoons if using frozen rhubarb
05 -
1/8 teaspoon fine salt
06 -
1 teaspoon vanilla extract
# Instructions:
01 -
Trim the rhubarb ends, discard all leaves, rinse the stalks well, and cut them into 1-inch pieces.
02 -
Add rhubarb, sugar, lemon juice, water, and salt to a wide heavy-bottomed pot. Cook over medium heat until bubbling, then reduce to medium-low and simmer for 12-15 minutes until the rhubarb breaks down.
03 -
Remove the pot from the heat. Blend with an immersion blender until smooth, or carefully transfer the hot mixture to a blender in batches.
04 -
Return the puree to medium-low heat. Simmer for 20-25 minutes, stirring often, until glossy and thick enough that a spoon leaves a brief trail across the bottom of the pot.
05 -
Stir in the vanilla. Taste and add a little more sugar for sweetness or lemon juice for brightness if needed.
06 -
Spoon the rhubarb butter into clean jars. Cool, cover, and refrigerate for up to 2 weeks or freeze for up to 6 months.
# Good to know:
01 -
Makes about 3 cups, depending on how far you reduce it.
02 -
This recipe is for refrigerator or freezer storage, not shelf-stable canning.
03 -
Frozen rhubarb works well but may need a few extra minutes to reduce.