Description
A vibrant, smooth rhubarb butter made with just 5 ingredients. Sweet, tangy, and perfect for toast, yogurt, or desserts.
Ingredients
Scale
- 4 cups chopped rhubarb (fresh or frozen)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Combine rhubarb, sugar, and water in saucepan; bring to simmer.
- Cook 15–20 minutes, stirring, until thick and broken down.
- Stir in lemon juice and optional vanilla.
- Blend for smooth texture if desired.
- Cool and store in fridge up to 2 weeks.
Notes
- Adjust sugar depending on rhubarb tartness.
- Use frozen rhubarb directly—no need to thaw.
- For chunkier butter, skip blending.
- Add spices like cinnamon or ginger for variation.
- Not suitable for canning—refrigerate or freeze.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Spreads & Condiments
- Method: Stovetop Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (based on approx. 24 servings per batch)
- Calories: 15 per serving
- Sugar: 3.5 g
- Sodium: 0 mg
- Fat: 15 per serving
- Saturated Fat: 3.5 g
- Unsaturated Fat: 0 mg
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.4 g
- Protein: 0.1 g
- Cholesterol: 0 mg
Keywords: rhubarb butter, rhubarb spread, fruit butter, spring recipes, easy jam alternative, vegan rhubarb recipe, rhubarb condiment, gluten-free spread