Rhubarb Butter
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
2 cups
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Calories
20 kcal
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Cuisine
American
Rhubarb Butter
Description
This recipe begins by rinsing and slicing rhubarb into pieces, then cooking it gently with sugar, a small amount of water, and fresh lemon juice until the rhubarb breaks down and releases juice. After blending it into a smooth puree, it returns to the stove for a final reduction that intensifies flavor and achieves a thicker consistency.
The cooking times can be adjusted based on personal preference for thickness, and the final product darkens slightly and becomes glossier as it nears completion. The lemon juice balances the sweet rhubarb with a bright note.
Rhubarb Butter can be stored in the refrigerator and typically consumed within a couple of weeks. It also freezes well for longer storage. Variations include adding vanilla seeds or warm spices like cinnamon or cardamom at the end of cooking to add aromatic complexity.
Ingredients
- 1 lb rhubarb
- 1/2 cup sugar
- lemon squeeze, fresh
Instructions
- Rinse the rhubarb and trim the ends Slice it into 1 inch pieces and put in a heavy bottomed pot along with the sugar. Add 2 tablespoons of water and the lemon juice, and stir to combine.
- Heat, stirring constantly, until the rhubarb starts to give off juice and the mixture comes to a boil. Boil gently for about 15-20 minutes, until the rhubarb is soft and mostly broken down.
- Puree the mixture in a blender or food processor. Get it as smooth as you can. Note: Be careful when pureeing hot foods, as they can 'explode' up through the spout of the processor or blender. Make sure the top is on securely, and that it is vented.
- Put the puree back on the stove and bring to a boil, then turn down the heat and let it gently bubble away until reduced and thickened about another 20 minutes or so, Stir often, and be careful not to let the fruit scorch. When the rhubarb butter is getting close to done it will darken a bit and get glossier. Your butter is done when you can drag your spoon across the bottom of the pan and the jam doesn't fill in the space. The fruit butter will thicken even further upon chilling. (See the post for photos and details.)
- Spoon the finished butter into a glass jar. Let cool, then cap and refrigerate. It will thicken further as it cools. You will have about a one and a half cups.
Notes
- Store rhubarb butter in the refrigerator and consume within a couple of weeks for best quality.
- Freeze rhubarb butter if you want to make a larger batch and save for later use.
- Cooking longer results in a thicker butter; adjust time to your desired consistency.
- Additions like vanilla bean seeds, cinnamon, or cardamom can be stirred in at the end for additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 20kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 55mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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