Rhubarb Butter
A creamy spread that combines tart rhubarb with honey and warm spices, perfect for toast, pancakes, and desserts.
Servings: 16 tablespoons
Calories: 50kcal
Ingredients
Main Ingredients
- 4 cups 4 cups rhubarb stalks, chopped Fresh and vibrant for the best flavor.
- 1/2 cup 1/2 cup honey Adjust based on your sweetness preference.
- 1 tablespoon 1 tablespoon vanilla extract Adds warmth to the mixture.
- 1 medium 1 apple, cored and chopped Contributes subtle sweetness.
- 1/4–1/2 teaspoon 1/4–1/2 teaspoon cinnamon Adjust based on preference.
Instructions
Preparation
- Chop the rhubarb stalks and the apple into small pieces.
Blending
- In a blender or food processor, puree the chopped rhubarb and apple together until smooth.
Cooking
- Pour the smooth mixture into a saucepan. Stir in the honey, vanilla extract, and cinnamon.
- Place the saucepan over medium-high heat and bring to a gentle boil, stirring occasionally.
- Reduce the heat to low and let it simmer for about 15-20 minutes while stirring often.
Cooling and Storing
- Once thickened, spoon the Rhubarb Butter into a clean jar and let it cool to room temperature.
- Refrigerate to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to two weeks, or freeze for up to six months. Experiment with adding other fruits or spices.