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.
Rhubarb butter is a sweet and slightly tart spread made with rhubarb and sugar, similar to apple or pumpkin butter. The rhubarb is cooked down until soft, then blended and simmered until thick. It's a great way to use up a lot of rhubarb if you have a garden or can pick fresh fruit in bulk.
If you have โtonsโ of rhubarb, check out our extensive article: What to Do with Rhubarb? And if you have cherries or plums, make Cherry Butter or Pflaumenmus; they're incredible!
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Recipe 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.ย If you still have lots, try Canning Rhubarb.
You can also make the butter with frozen rhubarb. 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.
See the recipe card for full information on ingredients and quantities.
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.
Check out Blueberry Rhubarb Jam and Orange Rhubarb Jam, too.
How to make rhubarb butter?
Discard the leaves; they are poisonous!
Step #1: Place the chopped rhubarb in a large, wide pot; add sugar, lemon juice, and water. Stir well.ย
Step #2: Bring it to a rolling boil, then lower the heat and cook on medium-low until very soft, 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.
Step #3: Puree the rhubarb mixture with an immersion blender.
Wear something with long sleeves and gloves. The butter might splatter, which can be painful; I speak from experience...
Step #4: 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 โ all added to taste).
Step #5: Cook for about 30 minutes more or until thicker.ย
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.ย If you like a thicker consistency, cook it for over 30 minutes until the butter reaches the desired consistency.
How to can rhubarb butter
Step #6: Carefully pour the rhubarb butter into jars and clean any spills from the rim of the jars. Seal the jars.
Step #7: 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.ย
Step #8: 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.ย Let them cool undisturbed for 12 to 24 hours.
Step #9: Once the jars have cooled completely, press the center of each lid to check the seal. If the lid feels firm and doesn't move or pop, it's sealed properly. If any lids do pop or flex, the jar isnโt sealed - store it in the fridge and use it within a few weeks.
Recipe FAQs
Use a wide, heavy-bottomed pot. It helps promote even heat distribution, prevents scorching or sticking, and allows for quicker evaporation of excess liquid.
Store in a cool, dark place away from direct sunlight or extreme temperatures (pantry or cellar). It can last up to a year or longer.
Once opened, keep the jar refrigerated; the butter will keep for 1-2 weeks.ย
Sure. Allow it to cool completely, then transfer it to airtight containers or freezer bags. Leave about one-inchย headspace, as it will expand when frozen. You can freeze it for at least 6 months. Try Sugar-Free Rhubarb Jam, too.
Easy Rhubarb Butter
Equipment
- A large, wide, heavy-bottomed pot
Ingredients
- 4.5 lbs rhubarb Note 1
- 2 cups sugar
- โ cup water
- juice of 1 lemon
Instructions
- Prepare rhubarb: Discard the rhubarb leaves; they are poisonous. Wash and slice the stalks (about 1 inch/ 2 ยฝ cm thick). Place them in the pot. 4.5 lbs rhubarb
- Add sugar, water, and lemon juice. Stir well. 2 cups sugar + โ cup water + juice of 1 lemon
- 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 didnโt 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! ๐
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... ๐ 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!