Canning Rhubarb Butter: A Sweet and Tangy Spread for Your Pantry!

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.

Related ArticleHow to Freeze Rhubarb: A Quick and Easy Guide

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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.

Related Article: When to Pick Rhubarb: A Guide to Harvesting

Spread the joy of homemade Rhubarb Butter on your favorite toast or pastries!  This easy recipe transforms tart rhubarb into a sweet, creamy spread that's perfect for breakfast or as a delightful addition to your charcuterie board. With its vibrant color and unique flavor, rhubarb butter is a must-try for any fruit lover. Discover how to make this delicious treat and elevate your mornings!

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.

Related Recipe: Blueberry Butter Canning Recipe: A Simple Guide

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!

Embrace the taste of spring with luscious Rhubarb Butter! ✨ This simple recipe combines fresh rhubarb with sugar and spices to create a velvety, flavorful spread that’s perfect for pancakes, muffins, or simply enjoying by the spoonful. Capture the essence of rhubarb in every bite and enjoy the delightful sweetness of this unique butter!

 

4 Comments on "Canning Rhubarb Butter: A Sweet and Tangy Spread for Your Pantry!"


  1. 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!


  2. 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.

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