Sweet & Tangy Rhubarb Butter Recipe (Print Version)
Make creamy rhubarb butter with sweet and tangy notes. This easy spread is wonderful on toast, pancakes, or stirred into yogurt for a delightful treat.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Tangy Rhubarb Core
01 -
2 lbs fresh rhubarb, trimmed and chopped into 1-inch pieces
02 -
1/4 cup water
→ Sweet & Creamy Enhancers
03 -
1 1/2 cups granulated sugar
04 -
1/4 cup light brown sugar, packed
05 -
1/2 cup (1 stick) unsalted butter, cut into pieces
06 -
1 tsp pure vanilla extract
→ Aromatic Brighteners
07 -
Zest of 1 large lemon
08 -
2 tbsp fresh lemon juice
09 -
1/2 tsp ground cinnamon
10 -
1/4 tsp ground ginger
11 -
1/8 tsp ground nutmeg
12 -
Pinch of salt
# Instructions:
01 -
Combine 2 lbs fresh rhubarb (trimmed and chopped into 1-inch pieces) and 1/4 cup water in a large saucepan. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 10-15 minutes, or until the rhubarb is very soft and broken down. This forms the tangy core of your Best Rhubarb Butter Recipe.
02 -
Uncover the saucepan. Stir in 1 1/2 cups granulated sugar, 1/4 cup light brown sugar (packed), 1/2 cup (1 stick) unsalted butter (cut into pieces), 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and a pinch of salt. Mix well to combine all ingredients.
03 -
Increase heat to medium-low and bring the mixture to a gentle simmer, stirring frequently until the sugars dissolve and butter melts. Continue to cook, stirring occasionally, for 25-30 minutes, or until the rhubarb butter thickens to your desired consistency. This creates the sweet, tangy & creamy texture.
04 -
Carefully transfer the hot rhubarb mixture to a blender or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid if using a traditional blender to release steam.
05 -
Return the blended rhubarb butter to the saucepan (if transferred). Stir in 1 tsp pure vanilla extract, zest of 1 large lemon, and 2 tbsp fresh lemon juice. Cook for another 2-3 minutes over low heat, allowing these aromatic brighteners to meld into your Best Rhubarb Butter Recipe.
06 -
Remove from heat and let the rhubarb butter cool completely at room temperature. As it cools, it will thicken further. Once cool, transfer the Best Rhubarb Butter Recipe – Sweet, Tangy & Creamy to airtight jars or containers for storage.
# Notes:
01 -
If fresh rhubarb isn't available, you can use frozen rhubarb. Do not thaw it first; simply add it to the pot with the water and cook as directed.
02 -
This rhubarb butter is incredibly versatile! Enjoy it spread on toast, scones, or pancakes, swirled into yogurt, or as a delicious filling for tarts and pastries.
03 -
Store your homemade rhubarb butter in the refrigerator for up to 2-3 weeks. For longer storage, it can be frozen in airtight containers for up to 3 months.
04 -
Taste the rhubarb butter after blending and adjust the sugar to your preference. Rhubarb's tartness can vary, so feel free to add a little more sugar if you prefer a sweeter spread.
# Tools You'll Need:
01 -
Large saucepan
02 -
immersion blender
03 -
measuring cups
04 -
measuring spoons
05 -
cutting board
06 -
knife
07 -
zester
# Nutrition Facts (Per Serving):
Calories: 297 kcal
Total Fat: 11 g
Total Carbohydrate: 49 g
Protein: 0 g