Easy Rhubarb Butter

Name: Easy Rhubarb Butter
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 -5 jars
Ingredients: 4.5 lbs rhubarb; 2 cups sugar; ⅓ cup water; juice of 1 lemon

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4.8

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
4 -5 jars
Calories
396 kcal
Course
Condiments
Cuisine
German, American

Easy Rhubarb Butter

Freya Patterson

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Making rhubarb butter is a simple way of preserving a glut of rhubarb. This tangy and delicious rhubarb butter recipe contains less sugar than typical jams.

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Ingredients

Servings

4.5 lbs rhubarb 2 kg Note 1
2 cups sugar 400 g
⅓ cup water 75 ml
juice of 1 lemon

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Instructions

Prepare rhubarb: Discard the rhubarb leaves; they are poisonous. Wash and slice the stalks (about 1 inch/ 2 ½ cm thick). Place them in the pot. 4.5 lbs/ 2 kg rhubarb
Add sugar, water, and lemon juice. Stir well.
Cook rhubarb: Bring to a boil, turn the heat to medium-low, and cook the rhubarb, stirring often, for about 20 minutes or until very soft.
Blend with an immersion blender (Note 2).
Taste and add more sugar if desired. You can also add some spices to taste (Note 3).
Cook rhubarb butter: Place the pot back on the stovetop and continue cooking for about 30 minutes or until slightly thickened. Stir often, scraping the bottom and sides of the pot while you stir. Don't let the rhubarb butter scorch.
Consistency: If you like thicker rhubarb butter, cook it for more than 30 minutes until it reaches the desired consistency.
Transfer to jars: Carefully pour the preserves into jars. Use a clean cloth or paper towel to wipe any spills or excess butter from the rim of the jar. Seal the jars.
Process the jars: Place the filled and sealed jars into the canning pot with the rack, ensuring they are submerged in water. Bring the water to a boil and process the jars for 20-25 minutes.
Cool the jars: Remove the hot jars from the canning pot using the jar lifter. Place them on a clean towel or a wire rack, leaving some space between them. Let them cool undisturbed for 12 to 24 hours.
Check the seals: Once the jars are completely cool, check the seals by pressing down on the center of each lid. The jar is properly sealed if the lid is firm and doesn't flex or pop. If any jars didn’t seal, refrigerate and consume them within a few weeks.
Store in a cool, dark place away from direct sunlight or extreme temperatures (pantry or cellar). Properly sealed jars can last for up to a year.

Notes

Rhubarb: You can make the butter with as much rhubarb as you have and adjust the sugar, lemon juice, and water accordingly.
Caution: Wear long sleeves and maybe even gloves when blending the rhubarb butter, as it is very likely to splatter, which can be painful.
Optional spices added to taste: cinnamon, nutmeg, ground or grated fresh ginger, cardamom, allspice, vanilla extract, or lemon zest.

Nutrition Information

Show Details

Serving 1jar Calories 396kcal (20%) Carbohydrates 99g (33%) Protein 4g (8%) Fat 1g (2%) Polyunsaturated Fat 1g Sodium 18mg (1%) Fiber 7g (28%) Sugar 84g (168%)