Rhubarb Butter Recipe
This rhubarb butter is sweet, tangy, and smooth, a simple way to preserve lots of fresh rhubarb during the season. Rhubarb butter is a soft fruit spread made by slowly cooking rhubarb with sugar until thick and smooth. It is less sweet than many jams and has a bright, tangy flavor that works perfectly on toast, muffins…
- 4.5 lbs rhubarb (Note 1)
- 2 cups sugar
- ⅓ cup water
- juice of 1 lemon
- 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 rhubarb
- Add sugar, water, and lemon juice. Stir well. 2 cups sugar + ⅓ cup water + juice of 1 lemon
- 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.
This recipe is especially useful if you have lots of rhubarb growing in the garden or bought in bulk at the market. If you still have plenty left, try Canning Rhubarb or browse these Rhubarb Recipes for more sweet and savory ideas.
You can also make Cherry Butter or Pflaumenmus if you enjoy homemade fruit preserves. Ingredients: 3 | Prep Time: 20 minutes | Cook Time: 1 hour 30 minutes | Servings: 4-5 | Difficulty: Easy
Recipe ingredients
Rhubarb: This recipe is ideal when you have lots of rhubarb to use. Rhubarb cooks down considerably, so smaller amounts are often not worth the effort.
- I recommend starting with at least 2 kg/ 4.5 lbs of rhubarb.
- Fresh or frozen rhubarb both work well. If using frozen rhubarb, thaw it first and drain any excess liquid.
See the recipe card for full information on ingredients and quantities.
Variations
You can replace part of the rhubarb with strawberries, blueberries, peaches, or nectarines.
For more preserving ideas, try Blueberry Rhubarb Jam, Orange Rhubarb Jam, or Sugar-Free Rhubarb Jam. How to make rhubarb butter?
Discard the leaves; they are poisonous! Step #1: Place the chopped rhubarb into a large, wide pot. Add sugar, lemon juice, and water.
Step #2: Bring to a boil, then reduce the heat and simmer gently for about 20 minutes, stirring often and scraping the bottom and sides of the pot. Step #3: Puree the mixture with an immersion blender. Be careful; hot fruit butter can splatter.
Step #4: Taste and add more sugar if needed. You can also add spices like cinnamon, ginger, vanilla, cardamom, nutmeg, lemon zest, or allspice. Step #5: Continue cooking for about 30 minutes or longer until the butter thickens to your liking.
The cooking time depends on the amount of rhubarb and the size of the pot. A large, wide pot helps the liquid evaporate faster.
How to can rhubarb butter
Step #6: Carefully pour the hot butter into sterilized jars and wipe the rims clean.
Seal the jars. Step #7: Place the jars into a canning pot with a rack.
Cover with water and process for 20-25 minutes once the water starts boiling. Step #8: Remove the jars carefully and place them on a towel or wire rack.
Leave them undisturbed for 12-24 hours. Step #9: Check the seals once the jars are completely cool.
If a lid flexes or pops, refrigerate that jar and use it first.
Best pot for fruit butter
Use a wide, heavy-bottomed pot.
It distributes heat more evenly, reduces the risk of scorching, and helps the fruit butter thicken faster because excess liquid evaporates more easily.
Storage and freezing
Store unopened jars in a cool, dark place like a pantry or cellar.
Properly sealed jars keep well for up to one year or even longer. Once opened, refrigerate the rhubarb butter and use it within 1-2 weeks.
You can also freeze it instead of canning. Let the butter cool completely, then transfer it to freezer containers or freezer bags, leaving a little room for expansion. Freeze for up to 6 months.
Equipment
- A large, wide, heavy-bottomed pot
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.
