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Rhubarb Butter

Rhubarb butter is a thick, spreadable fruit preserve made by slow-simmering chopped rhubarb until it turns smooth and concentrated. This rhubarb spread stays glossy and spoon-mounds, then gets pureed for a silky texture perfect for toast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 3 cups
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb butter base
  • 8 cup fresh rhubarb
  • 2 cup sugar
  • 0.5 cup water
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg

Equipment

  • 1 Dutch oven

Method
 

Cook the rhubarb until very thick
  1. Combine fresh rhubarb, sugar, and water in a large Dutch oven, then bring to a boil over medium-high heat (around 212°F/100°C). Look for vigorous bubbling across the surface.
  2. Reduce heat to maintain a gentle simmer and simmer uncovered for 30-40 minutes, stirring occasionally. Continue until the mixture is very thick and the bottom of the pot looks lightly coated when stirred.
Puree and finish to spreadable consistency
  1. Use an immersion blender to puree the mixture until smooth, stopping to scrape the pot as needed. The texture should look uniformly pink and glossy with no visible chunks.
  2. Stir in vanilla extract, cinnamon, and nutmeg until fully incorporated. The spices should disappear evenly with no dark streaks.
  3. Continue cooking on a gentle simmer for 5-10 minutes more, stirring frequently, until very thick and mounds on a spoon. When lifted, the butter should hold its shape briefly before slowly relaxing.
Jar and store
  1. Pour the hot rhubarb butter into sterilized jars, leaving a small headspace at the top. Screw on lids right after filling, then let jars cool to room temperature before refrigeration.
  2. Store in the refrigerator for up to 3 weeks, or process in a water bath for longer storage. Use a hot-handled jar rack and make sure jars are sealed properly after processing.

Notes

For the smoothest texture, puree while the mixture is hot and slightly thick so it blends cleanly. Refrigerate up to 3 weeks in sealed jars; for longer storage, water-bath process for preserve-style longevity—freezing is possible but may slightly soften the spreadable texture after thawing. For a naturally sweetened option, replace the sugar with an equal-measure fruit-sweetener blend designed for preserves (follow that product’s substitution guidance) to keep the same thick consistency.