Sweet Tangy Rhubarb Butter (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound fresh rhubarb stalks, trimmed and chopped into 1-inch pieces
02 -
1/2 cup granulated sugar
03 -
2 tablespoons water
04 -
Fresh lemon juice, just a squeeze
→ Optional Flavor Additions
05 -
1/4 teaspoon vanilla extract or vanilla bean seeds
06 -
1/4 teaspoon ground cinnamon or cardamom (adjust to taste)
# Instructions:
01 -
Start by giving your rhubarb a good rinse under cold water. Trim off both ends - remember, those leafy tops are toxic, so toss them in the compost. Chop the stalks into roughly 1-inch pieces. In your heavy-bottomed saucepan, combine the chopped rhubarb with sugar, add a couple tablespoons of water and give it a good squeeze of fresh lemon juice. Stir everything together nicely.
02 -
Place your pan over medium heat and stir constantly as the mixture warms up. You'll notice the rhubarb starting to release its natural juices - that's exactly what we want! Once it reaches a gentle boil, let it bubble away for about 15 to 20 minutes. Keep stirring occasionally until the rhubarb pieces are completely soft and falling apart.
03 -
Time to make this silky smooth! Carefully transfer your cooked rhubarb mixture to a blender or food processor. Here's a crucial tip - hot mixtures can be temperamental, so make sure that lid is locked down tight and any vents are properly positioned. Blend until you achieve the smoothest consistency possible.
04 -
Pour your beautiful puree back into the saucepan and bring it back to a gentle boil. Now comes the patience part - reduce the heat and let it simmer and bubble gently for another 20 minutes or so. Stir frequently to prevent any scorching on the bottom. You'll know it's ready when the mixture darkens slightly, develops a lovely glossy sheen, and passes the spoon test - drag your spoon across the bottom and the butter shouldn't immediately flow back to fill the gap.
05 -
Spoon your gorgeous rhubarb butter into a clean glass jar. Let it cool completely before capping and storing in the refrigerator. As it chills, it'll thicken up even more. You'll end up with about one and a half cups of pure deliciousness that's perfect on toast, biscuits, or straight from the spoon!
# Notes:
01 -
This delightful spread keeps beautifully in the refrigerator for up to two weeks, though it rarely lasts that long in most households!
02 -
Feel free to make larger batches - this freezes wonderfully for longer storage.
03 -
The cooking time for the final reduction is flexible - cook it longer for a thicker consistency, or less for a more spreadable texture. It's all about your personal preference.
04 -
For extra flavor depth, try adding vanilla extract or warm spices like cinnamon or cardamom after the pureeing step.