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Easy Homemade Rhubarb Butter

This Easy Homemade Rhubarb Butter is a quick, simple, yet flavorful spread. Not quite jam, not quite sauce, it's a rich, spreadable "butter" divine on toast, biscuits, or straight off the spoon, evoking sweet-tart spring memories.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Condiment, Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 stalks rhubarb about 4 cups chopped
  • 1 apple cored and cut into chunks (any eating apple)
  • 1/2 cup honey
  • 2 tsp vanilla extract
  • 1/4–1/2 tsp cinnamon start with 1/4 tsp

Equipment

  • Food processor or blender
  • Medium-sized pot or saucepan
  • Jar or container
  • Funnel (optional)

Method
 

  1. Step 1: Prep Your Fruits: Chop the rhubarb into about 1-inch pieces. Core the apple and cut into chunks (no need to peel). Pop both the rhubarb pieces and apple chunks into your food processor or blender. Pulse until you have a smooth (or mostly smooth) puree.
  2. Step 2: Into the Pot: Carefully pour the puree into a medium-sized pot or saucepan. Stir in the honey, vanilla extract, and cinnamon. Mix to combine evenly.
  3. Step 3: Bring to a Boil: Place the pot over medium-high heat. Bring the mixture up to a boil, stirring occasionally.
  4. Step 4: Simmer and Thicken: Once it hits a rolling boil, immediately reduce the heat to low. Let it gently simmer, stirring every 4-5 minutes to prevent sticking.
  5. Step 5: Cook to Perfection: Continue simmering and stirring for about 15-20 minutes until it thickens. It should coat the back of a spoon nicely when done; it will thicken more as it cools.
  6. Step 6: Cool and Jar It: Carefully remove the pot from the heat. Pour the hot rhubarb butter into a clean jar or container (use a funnel if desired). Let it cool completely on the counter before putting a lid on it.
  7. Step 7: Store in the Fridge: Once totally cool, seal tightly and store in the refrigerator. For longer storage, cool completely, pour into freezer-safe containers (leave headspace), and freeze for several months. Thaw in the refrigerator before using.

Notes

Substitutions & Additions: Use maple syrup or granulated sugar instead of honey (start with 1/2 cup and adjust). Swap cinnamon for ginger, cardamom, nutmeg, cloves, or allspice. Stir in orange or lemon zest or almond extract for extra flavor. Increase sweetener if rhubarb is very tart or you prefer a sweeter spread.
Tips for Success: Ensure a gentle simmer, not a vigorous boil, during the 15-20 minute cook time. Stir often to prevent burning. Remember it thickens as it cools; if still too thin after cooling, simmer again for 5-10 minutes. Use fresh, firm rhubarb stalks for best results.
Storage: Store in a clean, sealed jar in the refrigerator for about 2-3 weeks. For longer storage, freeze in freezer-safe containers, leaving headspace. Thaw in the refrigerator.
This recipe is not suitable for traditional water bath canning due to sugar and pH levels.