Homemade Rhubarb Butter

Homemade Rhubarb Butter

A sweet-tart, velvety spread perfect for toast, scones, or desserts!

Ingredients:

• 4 cups rhubarb, chopped (fresh or frozen)

• 1½ cups sugar (adjust to taste)

• ½ cup water

• ½ tsp cinnamon (optional, for warmth)

• ¼ tsp ground ginger (optional, for spice)

Instructions:

1. Cook rhubarb:

   • In a saucepan, combine rhubarb, sugar, and water.

   • Simmer over medium-low heat for 15–20 mins, stirring occasionally, until rhubarb breaks down.

2. Blend until smooth:

   • Use an immersion blender or mash with a fork for a chunkier texture.

   • For ultra-smooth butter, strain through a sieve.

3. Season & thicken:

   • Add cinnamon and ginger (if using).

   • Simmer 10–15 mins more, stirring frequently, until thickened (should coat a spoon).

4. Cool & store:

   • Let cool, then transfer to sterilized jars.

   • Keeps in the fridge for 2 weeks or freeze for 3 months.

Serving Ideas:

• Spread on biscuits, pancakes, or yogurt.

• Swirl into oatmeal or cheesecake.

• Pair with goat cheese on crackers.

Variations:

• Strawberry-Rhubarb Butter: Add 1 cup strawberries.

• Vanilla Rhubarb Butter: Stir in 1 tsp vanilla extract after cooking.

Enjoy this vibrant, tangy-sweet treat! 🌿🍓