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Rhubarb Butter

Rhubarb butter is a slow-cooked fruit preserve turned into a thick, spreadable pink butter with a concentrated rhubarb flavor. Simmered until it mounds on a spoon, then pureed smooth for easy toast spreading.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 3 cups
Cuisine: American
Calories: 775
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Butter
  • 8 cup fresh rhubarb
  • 2 cup sugar
  • 0.5 cup water
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Cook the rhubarb mixture
  1. Combine fresh rhubarb, sugar, and water in a large pot and bring to a boil over medium-high heat.
  2. Reduce heat to a gentle simmer and cook uncovered for 30-40 minutes, stirring occasionally, until the mixture is very thick.
Blend until smooth
  1. Use an immersion blender to puree the mixture until smooth (or transfer to a regular blender in batches).
Finish for thick, spreadable texture
  1. Stir in vanilla extract, cinnamon, and nutmeg, then continue cooking for 5-10 minutes until very thick and mounds on a spoon.
Jar and store
  1. Pour the hot rhubarb butter into sterilized jars, cool, and store in the refrigerator for up to 3 weeks or process in a water bath for longer storage.

Notes

Pro tip: For extra smooth texture, puree while the mixture is still hot, then keep simmering until it clearly mounds on a spoon—this is what makes it spreadable. Refrigerate in sealed jars up to 3 weeks; for longer storage, use a water-bath canning process. Freezing is not recommended for the best texture. Dietary swap: for a lower-sugar version, use a measured 1:1 sugar substitute designed for preserves, keeping the simmering time the same so it thickens properly.