Can you make rhubarb butter?

Yes, you can absolutely make rhubarb butter by slowly cooking rhubarb with sugar and blending it until smooth. Then simmer it until thick and glossy.

How long will rhubarb butter last in the fridge?

Easy Rhubarb Butter will last up to 2 weeks in the refrigerator when stored in a sealed jar.

How to make butter with 2 ingredients?

Traditional compound butter uses butter and one flavoring ingredient. However, Easy Rhubarb Butter uses rhubarb and sugar as its base, then cooks down into a spreadable fruit butter.

What do you do with rhubarb butter?

You can spread Easy Rhubarb Butter on toast, swirl it into yogurt, fill cakes, top cheesecake, or spoon it over ice cream.

Easy Rhubarb Butter Amazing Simple Spread

Name: Easy Rhubarb Butter Amazing Simple Spread
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb (about 4 cups) sliced rhubarb; 1/2 cup sugar; 2 tablespoons water; Fresh lemon juice (a squeeze)

Description

Easy Rhubarb Butter is a smooth, sweet tart fruit spread made with fresh rhubarb, sugar, lemon juice, and water. This simple stovetop recipe comes together in about 45 minutes and creates a glossy, spreadable butter perfect for toast, muffins, biscuits, yogurt, or dessert fillings.

Ingredients

Scale

1 lb (about 4 cups) sliced rhubarb

1/2 cup sugar

2 tablespoons water

Fresh lemon juice (a squeeze)

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Instructions

1. Wash and trim the rhubarb, discard any leaves, and cut into 1 inch pieces.

2. Place rhubarb in a heavy saucepan with sugar, water, and a squeeze of lemon juice.

3. Bring to a boil over medium heat, stirring until rhubarb releases liquid and begins to soften.

4. Reduce heat and simmer for 15 to 20 minutes until very soft and mostly broken down.

5. Carefully puree the hot mixture in a blender or food processor until completely smooth.

6. Return the puree to the saucepan and bring back to a boil.

7. Lower heat and simmer gently for about 20 minutes, stirring frequently, until thick and glossy.

8. Check for doneness by dragging a spoon across the bottom. If it leaves a clear path that does not immediately fill in, it is ready.

9. Let cool slightly, transfer to a jar, and refrigerate until fully set.

Notes

The butter thickens further as it cools.

Store refrigerated for up to 2 weeks.

Freeze extra batches for longer storage.

Cook longer for a thicker consistency.

For flavor variations, stir in vanilla, vanilla bean seeds, cinnamon, or cardamom after pureeing.

This recipe is not intended for canning.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 20
Sugar: 4 g
Sodium: 1 mg
Fat: 0.1 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 0 mg