Description
Simple Rhubarb Butter is a smooth sweet-tart fruit spread perfect for toast, muffins, and spring breakfasts.
Ingredients
Scale
- 1 lb rhubarb sliced
- 1/2 cup granulated sugar
- 2 tablespoons water
- squeeze of fresh lemon juice
Instructions
- Rinse and trim rhubarb then slice into 1 inch pieces
- Combine rhubarb sugar water and lemon juice in a saucepan
- Cook over medium heat until mixture boils and rhubarb softens about 15 to 20 minutes
- Puree mixture carefully until smooth
- Return puree to pan and simmer until thickened about 20 minutes stirring often
- Cool and transfer to jar then refrigerate
Notes
- Stir frequently to prevent scorching
- Blend hot mixture carefully to avoid splatter
- Add vanilla cinnamon or cardamom for extra flavor
- Cook longer for thicker consistency
- Refrigerate up to two weeks or freeze for longer storage
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Fruit Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 20
- Sugar: 4
- Sodium: 1
- Fat: 0.1
- Saturated Fat: 0.01
- Unsaturated Fat: 0.03
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0.3
- Protein: 0.2
- Cholesterol: 0