Description
This Rhubarb Butter is a smooth, lightly spiced fruit spread made from fresh rhubarb and apple, sweetened with honey and infused with vanilla and cinnamon. Perfect for spreading on toast, stirring into yogurt, or using as a flavorful topping for desserts, this homemade butter captures the tangy sweetness of rhubarb in a luscious, shelf-stable form.
Ingredients
Scale
Fruits
- 4 stalks of rhubarb (about 4 cups), chopped
- 1 apple, cored and cut into chunks
Sweeteners and Flavorings
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon ground cinnamon
Instructions
- Prepare the fruit: Add the chopped rhubarb and apple chunks to a blender or food processor and blend until completely smooth, creating a uniform puree.
- Combine ingredients: Pour the fruit puree into a saucepan. Stir in honey, vanilla extract, and ground cinnamon until well incorporated.
- Bring to boil: Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking and scorching.
- Simmer and thicken: Reduce the heat to low and let the mixture simmer gently for 15 to 20 minutes. Stir every few minutes until the butter thickens enough to coat the back of a spoon.
- Cool and jar: Remove the saucepan from heat and allow the rhubarb butter to cool slightly. Pour it into a clean glass jar and let it cool completely before sealing.
- Store properly: Refrigerate the jar for up to two weeks. For longer shelf life, use proper canning techniques to preserve the rhubarb butter safely.
Notes
- Use fresh, firm rhubarb stalks for the best flavor and texture.
- Honey can be substituted with maple syrup for a different sweetness profile.
- Adjust the cinnamon quantity to taste, starting with 1/4 teaspoon and increasing if desired.
- This butter is delicious spread on toast, dolloped on pancakes, or swirled into oatmeal.
- Ensure stirring frequently during cooking to prevent burning on the bottom of the pan.
- Follow safe canning methods if you intend to store the rhubarb butter for longer than two weeks.
