Description
Rhubarb Butter is a smooth, sweet-spiced spread made by blending fresh rhubarb and apple, then cooking it down with honey, vanilla, and cinnamon until thickened. Perfect for adding a tangy, fruity flavor to toast, yogurt, or desserts, this versatile butter yields about 2 cups and can be stored refrigerated for easy use.
Ingredients
Scale
Ingredients
- 4 stalks of rhubarb (about 4 cups), chopped
- 1 apple, cored and cut into chunks
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon ground cinnamon
Instructions
- Blend Fruit: Add the chopped rhubarb and apple to a blender or food processor and blend until smooth, creating a puree that forms the base for the butter.
- Combine Ingredients: Pour the puree into a saucepan, then stir in the honey, vanilla extract, and cinnamon evenly to infuse flavor throughout.
- Boil Mixture: Bring the mixture to a boil over medium heat, stirring occasionally to prevent the puree from sticking or burning at the bottom of the pan.
- Simmer and Thicken: Reduce the heat to low and let the mixture simmer for 15 to 20 minutes, stirring every few minutes until it thickens enough to coat the back of a spoon, achieving the desired butter consistency.
- Cool: Remove the saucepan from heat and allow the rhubarb butter to cool slightly before transferring it to a clean glass jar.
- Store: Let the butter cool completely at room temperature, then seal the jar and store it in the refrigerator for up to two weeks. For extended storage, use appropriate canning methods.
Notes
- You can adjust the amount of honey to taste, making it sweeter or less sweet according to your preference.
- The cinnamon quantity can be modified or substituted with other warming spices like nutmeg or ginger for different flavor profiles.
- Ensure to stir frequently during cooking to avoid burning and achieve a smooth texture.
- Use fresh, firm rhubarb stalks for the best flavor and texture.
- This butter pairs wonderfully with toast, scones, pancakes, or as a topping for yogurt and desserts.
