Description
This rhubarb butter recipe is a delightful way to preserve the essence of fresh rhubarb. With a perfect balance of sweetness and tartness, this fruit butter is a versatile spread that can elevate your breakfast or dessert.
Ingredients
Scale
Rhubarb Butter Ingredients:
- 4 cups chopped fresh rhubarb (about 1 ½ pounds)
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch of salt
Instructions
- Cook Rhubarb: In a medium saucepan, combine rhubarb, sugar, and water. Cook over medium heat until rhubarb softens, about 10–15 minutes.
- Add Flavors: Stir in lemon zest, lemon juice, cinnamon, ginger, and salt. Simmer over low heat for another 15–20 minutes until thick.
- Purée Mixture: Use an immersion blender or transfer to a blender to purée until smooth. Cool completely.
- Store: Transfer the rhubarb butter to a jar or airtight container. Refrigerate for up to 2 weeks.
Notes
- Rhubarb butter can be frozen for longer storage.
- Enjoy it on toast, pancakes, yogurt, or as a pastry filling.
- Adjust sugar based on the tartness of the rhubarb.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment, Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
