Last Updated on 15/01/2024 by Adina
Making rhubarb butter is a simple way of preserving a glut of rhubarb. This tangy and delicious rhubarb butter recipe contains less sugar than typical jams.
The taste of rhubarb butter is a unique combination of sweet and tart flavors. The plant itself has a natural tanginess, which is balanced by the addition of sugar during the cooking process.
In terms of texture, rhubarb butter is smooth and velvety. Through the cooking and blending process, it breaks down, softens, and becomes spreadable. The texture resembles other kinds of fruit butter or purees, making it easy to spread onto bread, crispbread, or toast.
If you have “tons” of rhubarb, check out our extensive article: What to Do with Rhubarb?
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What is rhubarb butter?
Rhubarb butter is a sweet spread made from rhubarb and sugar. It is similar to any other fruit butter, such as apple or pumpkin butter, but on the tart side, with rhubarb as the main ingredient.
To make butter, the chopped stalks are cooked down with sugar until they become soft and release their juices. The mixture is then pureed or blended until smooth and cooked further to thicken the consistency.
Making fruit butter is an excellent idea when you have access to large quantities of fruit (if you have your own trees) or can pick large amounts of fresh fruit somewhere.
That is why I make lots of cherry butter with cherries from our old cherry tree, lots of Pflaumenmus with all the plums I get from friends and neighbors, and tones of rhubarb butter with the plants I pick in my friend's garden.
Simple ingredients
- Lots of rhubarb: This recipe is perfect when you have lots of rhubarb, and this is the case when you or somebody you know grows it in their garden; buying rhubarb to make butter in the grocery store could get expensive.
- You can make the butter with as much rhubarb as you have and adjust the sugar, lemon juice, and water accordingly.
- I would not start making this recipe with less than 4.5 lbs/ 2 kg as it cooks down a lot, and there would not be that much left in the end.
- Sugar: Granulated white sugar. Two cups of sugar (400 g) are enough for our taste; the preserves are tangy and slightly sweet.
- However, you can add more sugar if you feel that the end product needs to be sweeter.
- Lemon juice: The citrusy flavor complements the tanginess of the plant. Lemon also contains pectin (rhubarb, not too much), which helps the butter set better.
- Water facilitates the cooking process and helps soften the plant.
Variations
Replace some of the rhubarb with strawberries to make strawberry rhubarb butter. Or use other berries like blueberries or summer fruit (peaches, nectarines) for more delightful combinations.
How to make rhubarb butter?
- Prepare: Discard the leaves; they are poisonous! Wash the stalks into smaller pieces (1).
- Place the chopped rhubarb in a large, wide pot; add sugar, lemon juice, and water. Stir well (2).
- Cook: Bring it to a rolling boil, then lower the heat and cook on medium-low until very soft (3), about 20 minutes, stirring every few minutes or so and making sure you scrape the bottom and the edges of the pot well while stirring.
- Puree the rhubarb mixture with an immersion blender (4).
- Wear something with long sleeves and gloves. The butter might splatter, which can be painful; I talk from experience...
- Taste and add a bit more sugar if you wish. You can add spices now (cinnamon, nutmeg, ground or grated fresh ginger, cardamom, allspice, vanilla extract, lemon zest – all added to taste).
- Cook for about 30 minutes more or until thicker.
- The cooking time depends on how much rhubarb you are cooking and the size of your cooking pot. A large, wide cooking pot will accelerate things.
- If you like a thicker consistency, cook it for over 30 minutes until the butter reaches the desired consistency.
- Transfer: Carefully pour the rhubarb butter into jars. Use a clean cloth or paper towel to wipe any spills or excess butter from the rim of the jar. Seal the jars.
- Process the jars: Place the filled and sealed jars into the canning pot with the rack, ensuring they are submerged in water. Bring the water to a boil and process the jars for 20-25 minutes.
- Cool the jars: Remove the hot jars from the canning pot using the jar lifter. Place them on a clean towel or a wire rack, leaving some space between them. Let them cool undisturbed for 12 to 24 hours.
- Check the seals: Once the jars are completely cool, check the seals by pressing down on the center of each lid. The jar is properly sealed if the lid is firm and doesn't flex or pop. If any jars didn’t seal, refrigerate and consume them within a few weeks.
- Store in a cool, dark place away from direct sunlight or extreme temperatures (pantry or cellar). Properly sealed jars can last for up to a year.
Expert Tips
Discard the leaves; they are poisonous!
Make sure you have enough rhubarb. It is not worth the trouble to make fruit butter in small quantities as it cooks down quite a lot, so there will be less butter than you might think while you chop the fruit.
Balance the sweetness and tartness by adjusting the sugar added based on your ingredients’ natural tartness and taste. Taste the mixture as you cook it, and add sugar gradually until the perfect balance is achieved.
Adjust the consistency: If you prefer a thicker consistency, you can cook the mixture for longer to evaporate more water. However, don’t overcook it, as it may become too thick or caramelized.
Canning: Ensure you follow safe canning practices, including sterilizing jars and equipment and processing the jars for the appropriate time and temperature. This helps maintain the quality and safety of your rhubarb butter during storage.
Recipe FAQ
Use a wide, heavy-bottomed pot. Such a pot helps promote even heat distribution, prevents scorching or sticking, and allows for quicker evaporation of excess liquid.
Yes. Thaw it and drain it well before cooking and be aware that it may release more liquid during cooking. Adjust the cooking time as needed to achieve the desired consistency.
It can last up to a year or longer when properly canned and stored. Before opening a jar, always check the seal and discard any jar that has a broken seal or seems to be spoiled.
Once opened, keep the jar refrigerated; the butter will keep for 1-2 weeks.
Sure. Allow it to cool completely, then transfer it to airtight containers or freezer bags. Leave about one-inch headspace, as it will expand when frozen. You can freeze it for at least 6 months.
How to use it?
- Rhubarb butter can be used as a spread on a piece of toast, scones, muffins, or biscuits.
- Drizzle or spread it over pancakes, waffles, or French toast.
- Add a spoonful or so to yogurt or oatmeal and make a delicious breakfast.
- Mix into sauces and dressings: Blend it with other ingredients to create tangy sauces or dressings for salads, meats, or roasted vegetables.
- Spoon it over desserts like ice cream or cheesecake.
- Add it to smoothies.
More rhubarb preserves
Easy Rhubarb Butter
Equipment
- A large, wide, heavy-bottomed pot
Ingredients
- 4.5 lbs rhubarb 2 kg Note 1
- 2 cups sugar 400 g
- ⅓ cup water 75 ml
- juice of 1 lemon
Instructions
- Prepare rhubarb: Discard the rhubarb leaves; they are poisonous. Wash and slice the stalks (about 1 inch/ 2 ½ cm thick). Place them in the pot. 4.5 lbs/ 2 kg rhubarb
- Add sugar, water, and lemon juice. Stir well.
- Cook rhubarb: Bring to a boil, turn the heat to medium-low, and cook the rhubarb, stirring often, for about 20 minutes or until very soft.
- Blend with an immersion blender (Note 2).
- Taste and add more sugar if desired. You can also add some spices to taste (Note 3).
- Cook rhubarb butter: Place the pot back on the stovetop and continue cooking for about 30 minutes or until slightly thickened. Stir often, scraping the bottom and sides of the pot while you stir. Don't let the rhubarb butter scorch.
- Consistency: If you like thicker rhubarb butter, cook it for more than 30 minutes until it reaches the desired consistency.
- Transfer to jars: Carefully pour the preserves into jars. Use a clean cloth or paper towel to wipe any spills or excess butter from the rim of the jar. Seal the jars.
- Process the jars: Place the filled and sealed jars into the canning pot with the rack, ensuring they are submerged in water. Bring the water to a boil and process the jars for 20-25 minutes.
- Cool the jars: Remove the hot jars from the canning pot using the jar lifter. Place them on a clean towel or a wire rack, leaving some space between them. Let them cool undisturbed for 12 to 24 hours.
- Check the seals: Once the jars are completely cool, check the seals by pressing down on the center of each lid. The jar is properly sealed if the lid is firm and doesn't flex or pop. If any jars didn’t seal, refrigerate and consume them within a few weeks.
- Store in a cool, dark place away from direct sunlight or extreme temperatures (pantry or cellar). Properly sealed jars can last for up to a year.
Notes
- Rhubarb: You can make the butter with as much rhubarb as you have and adjust the sugar, lemon juice, and water accordingly.
- Caution: Wear long sleeves and maybe even gloves when blending the rhubarb butter, as it is very likely to splatter, which can be painful.
- Optional spices added to taste: cinnamon, nutmeg, ground or grated fresh ginger, cardamom, allspice, vanilla extract, or lemon zest.
Corinne Erickson says
Just made a small batch for my first try, we really liked it, I used a half cup honey per 4 cups rhubarb, and an apple, cinnamon and vanilla.
Adina says
Sounds great, Corinne. Thanks for the feedback! 🙂
Anca says
Looks fab and I love rhubarb. Have you tried making it without any sugar?
Adina says
No, I suppose it would be too sour. I was thinking about using honey, but I didn't dare by such a large quantity, I was afraid that we would not like it... 🙂 Maybe I should try that with a smaller batch.
allie says
Good morning Adina - This looks delicious! I love rhubarb and this is a great way to preserve it and use it up. Yum! So glad you have a friend who lets you pick. i have a friend who offered me some rhubarb recently - I should take her up on it and make this butter. Great instructions, thank you!!! xo
Shashi at SavorySpin says
I am so intrigued by this delicious rhubarb butter! I've had rhubarb jam and rhubarb pie but never have I had rhubarb butter! Thanks so much for sharing this one, Adina!