Description
Rhubarb Butter is a smooth, tangy-sweet spread made by simmering fresh rhubarb with sugar, spices, and lemon, then blending to a silky consistency. Perfect for enhancing toast, pancakes, yogurt, or pastries, this homemade fruit spread brings a bright, flavorful twist to your kitchen staples.
Ingredients
Scale
Ingredients
- 4 cups chopped fresh rhubarb (about 1 ½ pounds)
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch of salt
Instructions
- Combine and cook rhubarb: In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water. Place over medium heat and cook, stirring occasionally, until the rhubarb breaks down and becomes soft, about 10 to 15 minutes.
- Add flavorings: Stir in the lemon zest, lemon juice, ground cinnamon, ground ginger, and a pinch of salt. Reduce the heat to low and simmer the mixture, stirring frequently, for another 15 to 20 minutes or until it thickens and becomes smooth.
- Purée the mixture: Use an immersion blender directly in the saucepan or transfer the mixture to a blender and purée until silky smooth, ensuring a uniform texture.
- Cool and store: Let the rhubarb butter cool completely. Transfer it to a clean jar or airtight container and store in the refrigerator for up to 2 weeks.
Notes
- Rhubarb butter freezes well for extended storage; thaw before use.
- Serve as a spread on toast, pancakes, or stirred into yogurt.
- Use as a flavorful filling for pastries and baked goods.
- Adjust the amount of sugar based on the tartness of your rhubarb to suit your taste.
