Slow Cooker Rhubarb Butter
Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerator.
Ingredients
- 1 ½ lb chopped rhubarb
- 1 cup brown sugar
- ¼ cup water
- 2 tsp vanilla extract (*optional)
- other spices as desired (*optional; see Note 1)
Instructions
- Add all ingredients into the slow cooker. (You can also cook this recipe using the Instant Pot or stove; see Note 1.)
- Cover and leave on HIGH for 1 hour.
- Transfer contents to a blender and blend until very smooth. (I use my Blendtec on Smoothie mode, which is perfect for this.)
- Pour blended mixture back into slow cooker.
- Leave on LOW for 6 hours. Do not cover.
- When desired consistency is reached, stir the mixture well before pouring into jar for storage.
Notes
- Here are the instructions for Instant Pot or stovetop:
- Instant Pot: Add all the ingredients to the Instant Pot. Use the Pressure Cook setting for 5 minutes on High mode, then quick release. Transfer to a blender and blend until smooth, then pour it back into the Instant Pot. Use the Slow Cook setting on Low mode for 6 hour with the lid off, stirring every half-hour.
- Add all the ingredients to the Instant Pot. Use the
- setting for 5 minutes on
- mode, then quick release. Transfer to a blender and blend until smooth, then pour it back into the Instant Pot. Use the
- setting on
- mode for 6 hour with the lid off, stirring every half-hour.
Here are the instructions for Instant Pot or stovetop:
Instant Pot: Add all the ingredients to the Instant Pot. Use the Pressure Cook setting for 5 minutes on High mode, then quick release. Transfer to a blender and blend until smooth, then pour it back into the Instant Pot. Use the Slow Cook setting on Low mode for 6 hour with the lid off, stirring every half-hour.
Stove: Add all the ingredients to a heavy-bottomed pot, like a Dutch oven. Cover and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Transfer to a blender and blend until smooth, then pour it back into the pot. Using the lowest heat setting, cook for 3 hours, stirring every 15 minutes.
- Instant Pot: Add all the ingredients to the Instant Pot. Use the Pressure Cook setting for 5 minutes on High mode, then quick release. Transfer to a blender and blend until smooth, then pour it back into the Instant Pot. Use the Slow Cook setting on Low mode for 6 hour with the lid off, stirring every half-hour.
- Stove: Add all the ingredients to a heavy-bottomed pot, like a Dutch oven. Cover and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Transfer to a blender and blend until smooth, then pour it back into the pot. Using the lowest heat setting, cook for 3 hours, stirring every 15 minutes.
- If you want to add spices: I recommend warm spices, like cinnamon, ginger, nutmeg, or cloves. Apple pie spice or pumpkin pie spice fit the bill as well. I wouldn't add more than 2 tsp of spices total. In fact, I like this rhubarb butter best on its own, with no additional flavourings. I love the smell and taste of rhubarb on its own. The spices change the flavour profile quite a lot and kinda obscure its fresh tartness.
Nutrition Information
Nutrition Facts
Serving: 4half-cup servings
Amount Per Serving
Calories 234
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 57g | 19% |
| Protein | 2g | 4% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 22mg | 1% |
| Potassium | 574mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 193mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.