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.
Easy 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
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.
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.