Rhubarb Butter Recipe

Rhubarb Butter is that magical sort of spread that sits right at the intersection of tangy and sweet, creamy and luxurious, and it never fails to perk up a morning piece of toast or swirl of yogurt. Imagine a velvety preserve that delivers rhubarb’s signature, mouth-watering tartness mellowed just enough with a kiss of sugar and underpinned by delicate hints of vanilla and cinnamon. This recipe doesn’t just celebrate rhubarb — it transforms it. Whether you’re a long-time rhubarb fan or newly curious about this gorgeous, crimson-stalked vegetable, rhubarb butter is certain to become your springtime staple.

Ingredients You’ll Need

Part of the magic of Rhubarb Butter is how few ingredients it requires — and how beautifully each shines in the finished recipe. Every element has a role, from amplifying color to drawing out flavor, and together they create something truly special.

• Fresh Rhubarb (6 cups, chopped): The star of the show! Use deep red stalks for a vibrant butter and always trim away any leaves, as they’re toxic.
• Granulated Sugar (1 ½ cups): Essential to balance the tangy bite of rhubarb and coax out its natural juices.
• Water (½ cup): Helps the rhubarb break down gently without burning, so the butter cooks evenly.
• Lemon Juice (1 tablespoon): Brightens the flavor and ensures the finished spread doesn’t taste flat.
• Vanilla Extract (1 teaspoon): Adds a subtly sweet, floral note that rounds out the tartness.
• Ground Cinnamon (½ teaspoon, optional): For a hint of warmth and spice; highly recommended if you adore cozy, aromatic flavors.

How to Make Rhubarb Butter

Step 1: Combine Ingredients in the Saucepan

In a large saucepan, tip in your chopped rhubarb, granulated sugar, and water. Give everything a friendly stir to help the sugar start dissolving right away — not only does this prevent sticking, but it’ll have your kitchen smelling irresistible almost instantly.

Step 2: Simmer and Soften

Bring the mixture up to a gentle simmer over medium heat. This isn’t the time to rush — let the mixture burble gently, stirring every few minutes. In about 20 to 25 minutes, your rhubarb will collapse into a mix that’s soft and nearly sauce-like, with beautifully jewel-toned streaks running through it.

Step 3: Purée Until Smooth

If you have an immersion blender, now’s your chance to use it! Blend the hot rhubarb mixture right in the pot until completely smooth. No immersion blender? No problem: carefully transfer the mixture to a regular blender and purée in batches (just be sure to vent the lid). The result should be creamy, lush, and nearly glossy.

Step 4: Flavor and Finish

Return the puréed mixture to the heat if you’ve transferred it, then stir in the lemon juice, vanilla extract, and, if you’re feeling cozy, the ground cinnamon. Let everything simmer for another five minutes so the flavors meld and the Rhubarb Butter thickens just slightly. Now’s the time to taste: bright, sweet, tart, and warm in perfect harmony.

Step 5: Cool and Store

Take the pan off the heat and let your Rhubarb Butter cool to room temperature. Once cooled, spoon it into a clean jar or container with a tight-fitting lid. Store it in the fridge, where it’ll keep happily for up to two weeks — though chances are, it’ll disappear long before then!

How to Serve Rhubarb Butter

Garnishes

Rhubarb Butter absolutely shines with the simplest of garnishes. Try a glittering sprinkle of lemon zest, a pinch of flaky sea salt, or even a fresh strawberry half perched on top. Each accent boosts the flavor and makes your spread look like it came straight from a cozy café.

Side Dishes

This vibrant spread transforms your breakfast or brunch table. Spoon it generously alongside creamy Greek yogurt and crunchy granola, or serve with warm scones, biscuits, or pancakes. It’s also divine with hearty, seeded toast, letting the tart-sweet notes cut through a rich, buttery crumb.

Creative Ways to Present

Don’t stop at breakfast! Swirl Rhubarb Butter into cheesecake batter before baking, layer it in parfaits, or serve it as a bright counterpoint to a cheese platter. A dollop on grilled pork or roasted chicken is unexpectedly delicious, too. And, for a show-stopping treat, sandwich it between delicate sugar cookies.

Make Ahead and Storage

Storing Leftovers

For best results, keep your Rhubarb Butter in a clean, airtight jar or container in the refrigerator. Properly stored, it remains vibrant and fresh for up to two weeks — just be sure to use a clean utensil each time to preserve its flavor and color.

Freezing

Want to savor rhubarb’s flavor year-round? Spoon Rhubarb Butter into a freezer-safe container, leaving a little space at the top for expansion, and freeze for up to three months. Thaw overnight in the fridge when you’re ready to enjoy it again.

Reheating

If you’d like to serve your Rhubarb Butter warm for drizzling (perhaps over pancakes or ice cream), simply spoon a portion into a small saucepan and heat gently over low heat, stirring until smooth and just warmed through. Avoid boiling, as this can dull the fresh flavors.

FAQs

Can I make Rhubarb Butter with frozen rhubarb?

Yes, you absolutely can! Thaw the frozen rhubarb and drain any excess liquid before using. You might need to simmer the mixture a little longer to achieve the desired thickness, but the flavor remains fantastic.

Is it necessary to peel rhubarb before cooking?

No peeling required! The skin is tender and contains lots of color and nutrients. Just give the rhubarb a good rinse, trim the ends, and slice into pieces.

Can I use less sugar or a sugar substitute?

Feel free to adjust the sugar to taste, especially if your rhubarb is on the sweeter side. For sugar substitutes, try ones meant for preserves, but note that changing the sweetener can affect texture and shelf life.

What’s the best way to use Rhubarb Butter in desserts?

It’s a showstopper swirled into cakes, dolloped onto tarts, or layered into trifles and parfaits. You can even use it as a filling for thumbprint cookies or as a topping for vanilla ice cream for a tangy, vibrant finish.

How do I know when my Rhubarb Butter has thickened enough?

You’re looking for a spreadable, almost silky texture — it should coat a spoon but not run off it. The butter will thicken further as it cools, so don’t overcook or you might lose some of that gorgeous color and fresh flavor.

Final Thoughts

There’s a pure kind of joy that comes from a jar of homemade Rhubarb Butter — its color brightens even the grayest mornings, and its flavor instantly elevates anything it touches. If you’ve never made a fruit butter before, this is the perfect place to start. Give it a try, share it with friends, or keep it all to yourself (I won’t tell!).

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