Sweet and Tangy Rhubarb Butter Recipe
This Sweet and Tangy Rhubarb Butter is a luscious spread made from fresh rhubarb cooked down with sugar and lemon juice until silky smooth and glossy. Perfect on toast, biscuits, or as a topping for desserts, this rhubarb butter balances tartness and sweetness with a rich, concentrated flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Approximately 1.5 cups 1x
- Category: Spread, Condiment
- Method: Simmering, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 1 lb rhubarb
- 1/2 cup granulated sugar
- Squeeze of fresh lemon juice (about 1 tablespoon)
- 2 tablespoons water
Instructions
- Prepare rhubarb: Rinse the rhubarb stalks thoroughly and trim off the ends. Slice them into 1-inch pieces to ensure even cooking.
- Combine ingredients: Place the sliced rhubarb in a heavy-bottomed pot. Add the sugar, 2 tablespoons of water, and freshly squeezed lemon juice. Stir the mixture to combine all ingredients evenly.
- Cook rhubarb mixture: Heat the pot over medium heat, stirring constantly until the rhubarb releases its juices and the mixture reaches a gentle boil. Let it boil gently for 15 to 20 minutes until the rhubarb is soft and mostly broken down.
- Puree the mixture: Carefully transfer the hot rhubarb mixture into a blender or food processor. Puree until smooth, making sure to vent the lid to allow steam to escape safely.
- Thicken the puree: Return the pureed rhubarb to the pot and bring it back to a boil. Reduce the heat to low and simmer while stirring frequently for about 20 minutes until the butter darkens in color, thickens, and develops a glossy texture.
- Store the rhubarb butter: Pour the finished rhubarb butter into a clean glass jar. Allow it to cool completely at room temperature. Once cooled, seal the jar and refrigerate. The butter will continue to thicken as it chills.
Notes
- Use fresh, crisp rhubarb for the best flavor and texture.
- You can adjust the sugar amount depending on your desired sweetness.
- Store in the refrigerator for up to 2 weeks.
- This butter makes a great topping for toast, scones, yogurt, or ice cream.
- Be cautious when blending hot liquids to avoid burns.
- Can be doubled or tripled for larger batches.
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb butter, rhubarb spread, rhubarb recipe, sweet rhubarb butter, fruit butter, rhubarb preserve
Find it online: https://platedbyemma.com/sweet-and-tangy-rhubarb-butter-recipe/
