Easy Rhubarb Butter

I love rhubarb, and it’s that time of year again where I am looking for all the things to do with rhubarb. My plant is actually doing really well this year, much better than it did last year. This year I decided to try making rhubarb butter for the first time, and it turned out really great.

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This recipe makes approximately 2 pints of rhubarb butter. You can just put it in the refrigerator to use in the next couple of weeks, or you can use a boiling water canner to can it.

 

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Easy Rhubarb Butter

Ingredients:

  • 8 c. fresh rhubarb, chopped
  • 3 c. brown sugar
  • 2 c. water
  • 2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1 tbsp. vanilla extract

 

Wash and chop the rhubarb into small pieces. Place the rhubarb in a large stock pot and add remaining ingredients. Cook over medium heat for 45 minutes to an hour, until rhubarb is soft. 

 

If the mixture looks runny, cook a little bit longer until it starts to thicken. The liquid will slowly boil out.

 

After the rhubarb has slightly thickened, blend with in immersion blender, or run it through a food mill to get a silky smooth texture. The mixture will thicken as it cools.

 

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Your rhubarb butter can be stored in the refrigerator or canned.

 

To can this recipe, fill clean sterilized pint canning jars with the rhubarb mixture, leaving 1/4 inch headspace. You can easily measure the headspace with this inexpensive canning funnel.

 

Wipe the rims of the jars with a damp towel and place sterilized lids and rings on the jars.

 

Place jars in your boiling water canner and make sure jars are covered with at least 1 inch of water. Bring water to a boil and process jars for 10 minutes.

 

Remove jars from the boiling water canner and place them on a towel on the kitchen counter to cool. After jars have sealed you can store them in a cool dark place for 1-2 years.

 

Follow my canning and preserving board on Pinterest. 

 

Related Recipes

 

Easy rhubarb butter to make from fresh rhubarb from your garden. Great canning recipe for beginners!

 

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