The arrival of rhubarb season always meant something special in my grandmother’s kitchen. Every spring, as the frosty ground thawed and the garden’s first ruby stalks pushed through the soil, she would gather an apron full of rhubarb and begin a slow, cherished ritual: making rhubarb butter. The scent alone—tart rhubarb simmering with sugar and a touch of spice—was enough to draw us all into the kitchen, curious and impatient for the first warm taste.
Rhubarb butter is one of those time-honored spreads that feels like a bridge between seasons. It captures the bright tang of early spring and wraps it in the cozy warmth of vanilla and cinnamon. Unlike jams or preserves, fruit butters have a velvety texture and a deeper, more concentrated flavor thanks to slow cooking. This version is simple, yet layered in taste, and holds memories as vividly as it holds flavor.
Whether slathered on toast, folded into cake batter, or swirled into yogurt, rhubarb butter brings a comforting, homemade touch to everyday meals. It’s a tradition worth reviving, especially when rhubarb is abundant and you’re looking for something special yet simple to make.
Why You’ll Love This Rhubarb Butter Recipe
- Perfect Balance: The sweet-tart profile of rhubarb shines with just the right touch of sugar and lemon.
- Silky Texture: Unlike chunky preserves, this butter is smooth and luxurious.
- Versatile: Enjoy it on breakfast toast, pancakes, muffins, or use it as a glaze or cake filling.
- Naturally Vegan: Made without dairy or animal products.
- Spring in a Jar: A wonderful way to capture and preserve the flavor of the season.
INGREDIENTS YOU’LL NEED:
- 6 cups fresh rhubarb, chopped
- 1 ½ cups granulated sugar
- ½ cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
How to Make Rhubarb Butter
Making rhubarb butter is both a practical way to use up extra rhubarb and a soothing kitchen ritual. Here’s how to turn those tart stalks into a jar of springtime gold.
Step-by-Step Instructions:
1. Prep the Rhubarb
Start by washing and chopping the rhubarb into small pieces. If your stalks are especially thick, slice them lengthwise first. No need to peel—just remove any bruised ends.
2. Cook the Base
In a large saucepan, combine the chopped rhubarb, sugar, and water. Stir gently and bring to a simmer over medium heat. As the mixture warms, the rhubarb will begin to soften and break down. Let it cook for 20–25 minutes, stirring occasionally.
3. Blend Until Smooth
Once the rhubarb has completely softened, use an immersion blender to purée the mixture directly in the pot. (Alternatively, let it cool slightly and blend in batches in a standard blender.)
4. Add Flavor and Thicken
Return the puréed mixture to the stove. Stir in lemon juice, vanilla extract, and cinnamon if using. Let it simmer for another 5–10 minutes, stirring frequently. The butter will begin to thicken and take on a glossy finish.
5. Cool and Store
Remove from heat and allow it to cool slightly. Pour into clean jars, seal, and refrigerate once fully cooled. The rhubarb butter will thicken further as it chills.
Helpful Tips
- Choose the Right Rhubarb: Deep red stalks yield a more vibrant color, but all rhubarb works beautifully.
- Adjusting Sweetness: Taste after blending. Add a bit more sugar if it’s too tart, or balance it with a splash more lemon if too sweet.
- Blending Options: For a rustic version, blend less and leave some texture. For a silky spread, purée until completely smooth.
- Freezer Friendly: Freeze portions in small containers to enjoy rhubarb flavor all year round.
Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: About 2 cups
- Category: Spreads & Sauces
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Vegan
Notes:
This rhubarb butter can be spiced up with a pinch of ginger or cardamom for a twist. For an extra indulgent treat, try it warm over vanilla ice cream or spread on warm scones.
Nutritional Information (Per Tablespoon):
- Calories: 45
- Carbohydrates: 11g
- Sugar: 10g
- Fiber: 0.5g
- Protein: 0g
- Fat: 0g
Frequently Asked Questions
How do you make Rhubarb Butter?
To make rhubarb butter, simmer chopped rhubarb and apple with honey, vanilla, and cinnamon until soft. Blend the mixture until smooth, then continue cooking to thicken. This spread is naturally sweet, tangy, and perfect for toast, yogurt, or baked goods. It’s an easy way to preserve rhubarb’s bright flavor.
What is Rhubarb Butter?
Rhubarb butter is a smooth, spreadable preserve made by cooking rhubarb with sweeteners and spices. Unlike jam, it has no added pectin and is puréed for a silky texture. It’s tangy, slightly sweet, and perfect for adding a gourmet touch to breakfast, snacks, or desserts.
Why should you make your own Rhubarb Butter?
Homemade rhubarb butter lets you control the sweetness and quality of ingredients. Using fresh rhubarb brings out its natural tartness while honey or other sweeteners balance the flavor. It’s a healthier, tastier alternative to store-bought spreads and a great way to preserve seasonal produce.
What makes a good Rhubarb Butter spread?
A great rhubarb butter balances tart and sweet flavors, with added lemon juice for brightness and vanilla for depth. Slow cooking enhances its smooth texture, while cinnamon or ginger can add warmth. The result is a velvety spread that’s flavorful and versatile.
Can you make Rhubarb Butter with fruit?
Yes, adding fruits like apples, strawberries, or peaches to rhubarb butter enhances its flavor and natural sweetness. Apples help thicken the spread, while berries and stone fruits add vibrant color and complexity. It’s a fun and creative way to customize your butter.
Can Rhubarb Butter be used as a sweetener?
Rhubarb butter can work as a natural sweetener in oatmeal, yogurt, or baked goods. When made with honey or stevia, it adds a fruity, tangy sweetness without refined sugar. Just adjust the quantity based on your desired level of sweetness.
Storage Instructions
- Refrigerator: Store in a sealed jar for up to 2 weeks.
- Freezer: Freeze in small airtight containers for up to 6 months. Thaw in the fridge before use.
Related Recipes
If you liked this rhubarb butter, you’ll definitely enjoy these other fruit-forward favorites:
- Rhubarb Cheesecake Squares: A Sweet Slice of Spring Nostalgia
- Mango Crumb Bars
- Rhubarb Crumble Bars
- Moist Rhubarb Custard Bars
Conclusion
There’s something incredibly comforting about opening a jar of rhubarb butter in the middle of the week. It’s a reminder that even the simplest things—like simmering a pot of fruit on the stove—can yield something beautiful, memorable, and worth sharing. Whether you’re stocking your pantry or gifting it to a friend, this rhubarb butter is more than a spread—it’s a celebration of the seasons, family traditions, and homemade goodness.
Print
Rhubarb Butter
Description
The arrival of rhubarb season always meant something special in my grandmother’s kitchen. Every spring, as the frosty ground thawed and the garden’s first ruby stalks pushed through the soil, she would gather an apron full of rhubarb and begin a slow, cherished ritual: making rhubarb butter. The scent alone—tart rhubarb simmering with sugar and a touch of spice—was enough to draw us all into the kitchen, curious and impatient for the first warm taste.
Rhubarb butter is one of those time-honored spreads that feels like a bridge between seasons. It captures the bright tang of early spring and wraps it in the cozy warmth of vanilla and cinnamon. Unlike jams or preserves, fruit butters have a velvety texture and a deeper, more concentrated flavor thanks to slow cooking. This version is simple, yet layered in taste, and holds memories as vividly as it holds flavor.
Whether slathered on toast, folded into cake batter, or swirled into yogurt, rhubarb butter brings a comforting, homemade touch to everyday meals. It’s a tradition worth reviving, especially when rhubarb is abundant and you’re looking for something special yet simple to make.
Ingredients
- 6 cups fresh rhubarb, chopped
- 1 ½ cups granulated sugar
- ½ cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
Instructions
1. Prep the Rhubarb
Start by washing and chopping the rhubarb into small pieces. If your stalks are especially thick, slice them lengthwise first. No need to peel—just remove any bruised ends.
2. Cook the Base
In a large saucepan, combine the chopped rhubarb, sugar, and water. Stir gently and bring to a simmer over medium heat. As the mixture warms, the rhubarb will begin to soften and break down. Let it cook for 20–25 minutes, stirring occasionally.
3. Blend Until Smooth
Once the rhubarb has completely softened, use an immersion blender to purée the mixture directly in the pot. (Alternatively, let it cool slightly and blend in batches in a standard blender.)
4. Add Flavor and Thicken
Return the puréed mixture to the stove. Stir in lemon juice, vanilla extract, and cinnamon if using. Let it simmer for another 5–10 minutes, stirring frequently. The butter will begin to thicken and take on a glossy finish.
5. Cool and Store
Remove from heat and allow it to cool slightly. Pour into clean jars, seal, and refrigerate once fully cooled. The rhubarb butter will thicken further as it chills.
Notes
This rhubarb butter can be spiced up with a pinch of ginger or cardamom for a twist. For an extra indulgent treat, try it warm over vanilla ice cream or spread on warm scones.