If you’re craving a sweet-tart spread that sings with springtime color, Rhubarb Butter is a homemade treat you’ll fall in love with. This simple fruit spread captures the cheery, puckery brightness of fresh rhubarb in a silky-smooth form you can spoon over anything from thick slices of toast to tangy yogurt bowls. It’s a celebration of seasonal produce made with just a handful of pantry staples, and trust me: after one taste, you’ll want to slather Rhubarb Butter on everything.

Ingredients You’ll Need

The beauty of Rhubarb Butter is how a short, carefully chosen list of ingredients transforms into something far greater than the sum of its parts. Each element brings its own personality—sweetness, spice, a hint of citrus—and helps create that jewel-toned, lusciously thick texture we crave.

Fresh rhubarb: About 6 cups, chopped; this veggie-fruit hybrid is the star, providing tartness and that signature pink color.
Granulated sugar: Just 1 cup is enough to mellow out rhubarb’s tang without overwhelming its unique flavor.
Honey: 1/4 cup, for depth and a soft floral sweetness that balances the fruit beautifully.
Ground cinnamon: 1/2 teaspoon, to add warmth and round out the flavors.
Ground ginger: 1/4 teaspoon, for a gentle, zesty kick that keeps things exciting.
Lemon juice: 1 tablespoon, brightens everything and preserves that gorgeous color.
Vanilla extract: 1/2 teaspoon, stirred in at the end for richness and aroma.
Pinch of salt: Essential for balance—a little goes a long way to make all the flavors pop.

How to Make Rhubarb Butter

Step 1: Combine and Cook the Ingredients

Grab your largest, heaviest saucepan and add the chopped rhubarb, sugar, honey, cinnamon, ginger, lemon juice, and that little pinch of salt. Give it all a hearty stir with a wooden spoon. Set the pan over medium heat and, as the mixture starts to bubble gently, stir frequently—this coaxes the rhubarb to soften and release its vivid pink juices while ensuring nothing sticks or burns. In about 15 to 20 minutes, your rhubarb will have broken down into a juicy, tangy mash.

Step 2: Simmer Until Spreadable

Turn the heat down to low and let the mixture continue to simmer. Now’s the time for patience: as it cooks for another 30 to 40 minutes, the mixture will thicken beautifully, going from watery and loose to a lush, almost jam-like consistency. Stir occasionally, scraping up any bits from the bottom. You’ll know it’s ready when you drag a spoon through and it leaves a faint trail that doesn’t immediately fill in.

Step 3: Purée for Silky Smoothness

Once thickened, it’s purée time! You can use an immersion blender right in the pot (my favorite, so you don’t lose a drop), or carefully transfer the mixture in batches to a blender. Purée until the Rhubarb Butter is absolutely smooth and creamy, a texture somewhere between applesauce and jam. This step makes it spreadable, dreamy, and ready for anything.

Step 4: Finish with Vanilla and Cool

Take the pan off the heat and stir in the vanilla extract—this little flourish will anchor all the bright flavors and add a round, bakery-style aroma. Let the butter cool for a bit, then ladle it into sterilized jars. Once it’s cooled to room temperature, pop the jars into the fridge and prepare yourself to fall in love with your new favorite fruit spread.

How to Serve Rhubarb Butter

Garnishes

You can enhance your Rhubarb Butter experience with simple, elegant garnishes. A sprinkle of lemon zest adds extra freshness and color, while a dusting of cinnamon or a drizzle of honey intensifies those cozy, warming notes. For an artistic touch, a few fresh mint leaves or edible flowers make your serving platter pop with springtime cheer.

Side Dishes

Rhubarb Butter is a match made in heaven for golden toast, flaky biscuits, buttery scones, or thick slices of banana bread. It’s also fabulous swirled into morning oatmeal, dabbed on warm pancakes, or spooned over vanilla yogurt for an effortless, pretty breakfast or snack. For a savory twist, try it on a cheeseboard with sharp cheddar or creamy goat cheese—the sweet-tart spread is a perfect pairing.

Creative Ways to Present

Don’t stop at basics: Rhubarb Butter can shine in imaginative ways. Use it as a cake filling (a thin layer between vanilla cake layers is divine!), ripple it through cheesecake batter before baking, or even warm it gently as a sauce for ice cream or pound cake. For gifting, dollop it into little jars, tie with twine, and share the pink-hued joy.

Make Ahead and Storage

Storing Leftovers

Rhubarb Butter keeps beautifully in the fridge. Just spoon the cooled spread into clean, sterilized jars or containers, seal tightly, and refrigerate. It’ll stay fresh and bright-tasting for up to three weeks—perfect for enjoying a spoonful of spring any time you want!

Freezing

If you’ve made a double batch or just want to keep some Rhubarb Butter for a rainy day, freezing is your friend. Let the butter cool completely, then transfer to freezer-safe jars or containers, leaving a little room at the top for expansion. Label, freeze, and it’ll stay perfect for up to six months. Thaw overnight in the fridge before using.

Reheating

While Rhubarb Butter is usually enjoyed cold or at room temperature, you can gently rewarm it if you like it slightly heated for pouring over desserts. Simply microwave in short 10-15 second bursts, stirring in between, or warm in a small saucepan over low heat until just fluid—not boiling.

FAQs

Can I make Rhubarb Butter with frozen rhubarb?

Absolutely! Thaw your frozen rhubarb and drain any excess liquid before starting the recipe. You might need to simmer a little longer to reach the perfect thickness, but it will still turn out beautifully.

How sweet is Rhubarb Butter? Can I adjust the sugar?

Rhubarb is naturally tart, so the amount of sugar creates a sweet-tart balance. If you prefer your spread less sweet, reduce the sugar gradually and taste as you go, especially if your rhubarb is particularly ripe or mild.

Is this Rhubarb Butter recipe vegan and gluten-free?

Yes! Rhubarb Butter is naturally gluten-free, and if you use plant-based honey substitutes like maple syrup or agave, it’s 100 percent vegan too. Just stick with your preferred sweetener for best results.

Can I can Rhubarb Butter for shelf storage?

While this recipe is designed for refrigerator storage, you can process jars in a water bath canner for longer shelf life. Be sure to follow proper canning guidelines for fruit preserves, and adjust the acidity with a bit more lemon juice if needed.

What other spices work well in Rhubarb Butter?

While cinnamon and ginger are classic, you can experiment with a pinch of cardamom, star anise, or even a grating of fresh nutmeg for a new twist. Just go easy—rhubarb’s tartness should remain front and center!

Final Thoughts

If you’ve never tried making your own fruit spread before, let Rhubarb Butter be your gateway to homemade preserves! Its wild rosy hue, sweet-tart flavor, and utter versatility will win over everyone at the table. I can’t wait for you to make it and discover just how delightful a spoonful can be—don’t be surprised if it becomes a staple in your fridge from now on!

Rhubarb Butter Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 1 hour
Yield: 3 cups 1x
Diet: Vegan, Gluten-Free

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Description

Learn how to make a delicious Rhubarb Butter that is perfect for spreading on toast, yogurt, or using as a filling for cakes and pastries. This sweet and tangy fruit spread is easy to make and a great way to enjoy the flavors of spring.

Ingredients

Scale

Rhubarb Butter:

6 cups chopped fresh rhubarb
1 cup granulated sugar
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

Cook Rhubarb Mixture: In a large saucepan, combine rhubarb, sugar, honey, cinnamon, ginger, lemon juice, and salt. Cook until rhubarb breaks down, about 15–20 minutes.
Simmer: Reduce heat and simmer until thickened, about 30–40 minutes.
Purée: Blend mixture until smooth. Stir in vanilla.
Cool and Store: Let butter cool, then transfer to jars. Store in the refrigerator or freeze.

Notes

This rhubarb butter is delicious on toast, biscuits, yogurt, or as a filling for cakes and pastries.
You can adjust the sugar depending on the tartness of the rhubarb.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Condiment
Method: Stovetop
Cuisine: American