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Rhubarb butter is a smooth, sweet, and slightly spiced spread that’s perfect for toast, biscuits, or gifting.
It’s easy to make with fresh rhubarb and warm spices, and you can store it in the fridge or preserve it with water bath canning.
Looking for more ideas? Visit my full Rhubarb Recipes, DIY & Growing Guide.
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
Ingredients for Rhubarb Butter
- 8 c. fresh rhubarb, chopped
- 3 c. brown sugar
- 2 c. water
- 2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1 tbsp. vanilla extract
How to Make Rhubarb Butter
- Wash and chop rhubarb into small pieces
- Add rhubarb, sugar, water, and spices to a large pot
- Cook over medium heat for 45–60 minutes, until soft
- Simmer longer if needed until the mixture thickens
- Blend using an immersion blender until smooth
The mixture will thicken more as it cools.
Canning Rhubarb Butter
You can preserve rhubarb butter using a water bath canner.
Basic Steps:
- Fill sterilized jars with hot rhubarb butter
- Leave 1/4 inch headspace
- Wipe rims and apply lids
- Process in a boiling water bath for 10 minutes
If you’re new to preserving, this Water Bath Canning for Beginners (Step-by-Step Guide) will walk you through the entire process safely and easily.
Not sure how much space to leave? Learn exactly how much headspace you need in this guide: How Much Headspace for Canning.
After processing, make sure your jars sealed properly with these simple methods: How to Test Canning Jar Seals (3 Easy Methods).
How to Use Rhubarb Butter
Rhubarb butter is perfect for:
- Toast or English muffins
- Biscuits or scones
- Pancakes or waffles
- Gift jars
You might also like: Blueberry Butter Canning Recipe
More Rhubarb Recipes
FAQs
Does rhubarb butter need to be canned?
No—you can refrigerate or freeze it instead.
How long does rhubarb butter last?
About 2 weeks in the fridge, longer if canned.
How do you know when it’s thick enough?
It should coat a spoon and continue thickening as it cools.
- 8 cups fresh rhubarb chopped
- 3 cups brown sugar
- 2 cups water
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon vanilla extract
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Wash and chop rhubarb into small pieces.
-
Add rhubarb, sugar, water, cinnamon, ginger, and vanilla to a large pot.
-
Cook over medium heat for 45–60 minutes, stirring occasionally, until rhubarb is soft.
-
Continue cooking if needed until the mixture thickens.
-
Use an immersion blender or food mill to puree until smooth.
-
Let cool slightly—the mixture will thicken more as it cools.
Fill sterilized jars, leaving 1/4 inch headspace
Wipe rims and apply lids
Process in a boiling water bath for 10 minutes
Follow my canning and preserving board on Pinterest.
Yes, it would be delicious on some freshly baked biscuits.
I just made this and canned it. I halved the recipe because that’s all the rhubarb I had. I got 4 pints canned and 1/2 pint which i refrigerated. I put the full amount of ginger in. I thought it was needed to balance out the cinnamon. Can’t wait to try it on my English muffin tomorrow!
Mix it in with BBQ sauce, it’s really good!
I have never heard of rubarb butter. would this be serviced with toast in the mornings and used as a spread?
Or how are some ways you would use this.