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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Ball Complete Book of Home Preserving
The Amish Canning Cookbook: Plain and Simple Living at Its Homemade BestDIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles
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 Article: How 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
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.
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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.