Rhubarb Butter is a delightful, sweet and tangy condiment perfect for toast, pancakes, or as a unique addition to your favorite dessert recipes. This homemade rhubarb butter recipe is special for its simplicity and the unique flavor profile of rhubarb—an intriguing combination of tartness and sweetness.
Ingredients
Scale:
6 cups rhubarb, chopped into 1-inch pieces
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup water
1 tablespoon lemon juice
Instructions
In a large pot, combine the chopped rhubarb, granulated sugar, brown sugar, and water. Stir over medium heat until the sugar dissolves and the rhubarb begins to release its juices.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking.
Once the rhubarb is tender and the mixture has thickened, stir in the cinnamon, ginger, cloves, and lemon juice. Continue to simmer for another 10-15 minutes, or until the butter reaches your desired consistency.
Remove the pot from heat. Use an immersion blender to puree the mixture directly in the pot, or transfer to a blender. Blend until smooth or leave slightly chunky if preferred.
Let the rhubarb butter cool slightly before transferring it to sterilized jars. Seal and refrigerate. It can be stored in the refrigerator for up to 2 weeks or processed in a water bath for longer storage.
