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Simple Rhubarb Butter

Simple rhubarb butter makes a smooth pink spread by simmering chopped rhubarb with sugar and water until thick. Blend until completely smooth, then finish with vanilla and jar for a sweet-tart toast topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 cups
Course: Appetizer
Cuisine: American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb mixture
  • 6 cup fresh rhubarb Chopped.
  • 1.5 cup sugar
  • 0.25 cup water
  • 1 tsp vanilla extract

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Cook the rhubarb
  1. Combine chopped fresh rhubarb, sugar, and water in a large pot and bring to a boil. Stir to dissolve the sugar, then keep the boil going so the fruit starts breaking down.
  2. Reduce heat to a gentle simmer and cook uncovered for 25-30 minutes, stirring occasionally. Continue until the mixture is very thick with jammy consistency.
Blend and finish
  1. Use an immersion blender to puree the cooked rhubarb mixture until completely smooth. Blend thoroughly so there are no visible chunks or streaks.
  2. Stir in vanilla extract and cook for 5 minutes more if needed. Continue simmering until the butter reaches your desired thickness.
Jar and store
  1. Pour the hot rhubarb butter into clean jars and cool before refrigerating. Refrigerate for up to 3 weeks.

Notes

Pro tip: for the smoothest rhubarb butter, blend while the mixture is still hot and glossy; if it looks thin, continue simmering in 2-3 minute increments. Store in the refrigerator up to 3 weeks; freezing is not recommended because the texture can loosen after thawing. For a lower-sugar option, substitute a 1:1 sugar alternative designed for preserves (use according to package directions) to keep the thick set similar.