Description
This homemade rhubarb butter is a smooth, sweet spread made from fresh rhubarb and apple, sweetened with honey and flavored with vanilla and cinnamon. Perfect for spreading on toast or adding a fruity twist to desserts.
Ingredients
Scale
Fruits
- 4 stalks of rhubarb (about 4 cups), chopped
- 1 apple, cored and cut into chunks
Sweeteners & Flavorings
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon ground cinnamon
Instructions
- Blend the fruits: Add the chopped rhubarb and apple to a blender or food processor. Blend until the mixture becomes smooth and uniform in texture.
- Combine ingredients in saucepan: Pour the pureed fruit mixture into a saucepan. Stir in the honey, vanilla extract, and ground cinnamon thoroughly to combine all flavors.
- Bring to a boil: Heat the mixture over medium heat, bringing it to a simmer while stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
- Simmer to thicken: Reduce the heat to low and let the mixture simmer gently for 15 to 20 minutes. Stir every few minutes until the rhubarb butter thickens enough to coat the back of a spoon.
- Cool and store: Remove the saucepan from heat and allow the rhubarb butter to cool slightly. Pour it into a clean glass jar and let it cool completely before sealing to preserve freshness.
- Refrigerate or can: Store the rhubarb butter in the refrigerator for up to two weeks, or use proper canning techniques for long-term storage.
Notes
- Adjust cinnamon quantity to taste for a milder or spicier flavor.
- Use honey or a similar natural sweetener to keep the butter naturally sweetened.
- Ensure proper canning procedures if storing long term to prevent spoilage.
- Rhubarb butter pairs well with toast, biscuits, or as a topping for yogurt and desserts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
