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Simple Rhubarb Butter

Simple rhubarb butter is an easy preserve that simmers rhubarb with sugar until thick, then blends to a smooth pink spread. Cook until concentrated sweet-tart flavor coats a spoon, perfect as a toast topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 cups
Course: Appetizer
Cuisine: American
Calories: 592
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb mixture
  • 6 cups fresh rhubarb, chopped Chop into small pieces so it softens evenly.
  • 1.5 cups sugar Use regular granulated sugar for best thickening.
  • 0.25 cup water Helps dissolve sugar at the start.
  • 1 tsp vanilla extract Added after pureeing for a bright finish.

Equipment

  • 1 large pot
  • 1 immersion blender
  • 1 jars

Method
 

Cook the rhubarb
  1. Combine chopped rhubarb, sugar, and water in a large pot and bring to a boil over medium-high heat with visible bubbling around the edges.
  2. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the mixture is very thick and clings to the spoon.
Blend smooth and finish
  1. Use an immersion blender to puree the cooked mixture until completely smooth, with no visible fibrous bits.
  2. Stir in vanilla extract and continue cooking for 5 minutes more if needed, until it reaches your desired thickness and looks glossy.
Jar and chill
  1. Pour the hot rhubarb butter into clean jars and let cool before refrigerating.
  2. Refrigerate for up to 3 weeks so the spread firms up and stays smooth.

Notes

Pro tip: If the butter looks thin, keep simmering in 2-3 minute increments until it visibly thickens and coats a spoon. Store covered in the refrigerator up to 3 weeks; freeze not recommended because the texture can become grainy. For a lower-sugar option, replace part of the sugar with a no-sugar-needed jam/freeze thickener designed for preserves (follow package directions) and expect a slightly softer set.