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–+ servings

Simple Rhubarb Butter

A delightful spread made from tart rhubarb, sugar, and lemon juice, creating a silky, sweet-tart butter perfect for toast, yogurt, or baking.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack, Spread
Cuisine American
Servings 16 servings
Calories 45 kcal

Ingredients
  

Main Ingredients

  • 1.5-2 pounds Fresh rhubarb, trimmed and cut Use crisp, firm stalks that are bright in color.
  • 3/4-1 cup Sugar Adjust to taste depending on the tartness of the rhubarb.
  • 1-2 tablespoons Lemon juice, freshly squeezed Start with 1 tablespoon for brightness.

Instructions
 

Preparation

  • Chop the fresh rhubarb into small pieces, trimming the ends and discarding the leaves.
  • Combine chopped rhubarb, sugar, and a splash of lemon juice in a medium heavy-bottomed saucepan.

Cooking

  • Simmer over medium heat until the rhubarb is soft and the mixture thickens, about 15–20 minutes.
  • Blend the mixture with an immersion blender until smooth. Optionally, strain through a fine-mesh sieve for a silky finish.

Cooling and Storage

  • Allow the rhubarb butter to cool to room temperature before transferring it to sterilized jars.

Notes

Rhubarb butter can be served with various dishes or as part of a cheese board. It can also be frozen for up to 6 months.

Nutrition

Serving: 1gCalories: 45kcalCarbohydrates: 12gSugar: 10g
Keyword Canning, Homemade Spread, Preserves, Rhubarb Butter, seasonal recipe
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