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Rhubarb Butter – Smooth, Sweet & Tangy Spread

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Rhubarb Butter is a smooth, sweet-tart fruit spread made by slowly simmering fresh rhubarb with sugar until thick and silky. This easy homemade rhubarb butter is perfect for toast, yogurt, pancakes, and desserts.

Ingredients

Scale
  • 2 pounds fresh rhubarb, chopped
  • 3/4 to 1 cup granulated sugar (adjust to taste)
  • 2–3 tablespoons water
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon orange zest (optional)

Instructions

  1. Rinse rhubarb thoroughly, trim both ends, and discard the leaves.
  2. Cut rhubarb into 1-inch pieces for even cooking.
  3. Place chopped rhubarb in a large saucepan and add sugar and water. Stir to combine.
  4. Cook over medium heat until the rhubarb softens and releases its juices, about 15–20 minutes.
  5. Remove from heat and blend the mixture until completely smooth using an immersion blender or countertop blender.
  6. Return the blended mixture to low heat and simmer uncovered for 20–30 minutes, stirring frequently, until thickened.
  7. If using, stir in vanilla extract or orange zest during the final few minutes of cooking.
  8. Remove from heat once the mixture holds its shape on a spoon and thickens further as it cools.
  9. Allow to cool completely before transferring to airtight jars.

Notes

  • Use low heat and stir frequently to prevent burning as the butter thickens.
  • Blend thoroughly for a silky-smooth texture.
  • Adjust sugar gradually based on the tartness of the rhubarb.
  • Store in the refrigerator for up to 2 weeks.
  • Freeze in airtight containers for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/rhubarb-butter/