Ingredients
Equipment
Method
Cook the rhubarb
- Combine chopped fresh rhubarb, sugar, and 1/2 cup water in a large pot and bring to a boil over medium-high heat. Watch for active bubbling across the surface, then immediately lower the heat.
- Reduce to a gentle simmer and cook uncovered for 30-40 minutes, stirring occasionally, until very thick. Keep the boil under control so the mixture reduces and clings to the spoon.
Blend and finish
- Puree the cooked rhubarb mixture until smooth using an immersion blender (or blend in batches in a regular blender). Blend until no visible chunks remain, for a smooth spreadable texture.
- Stir in vanilla extract, cinnamon, and nutmeg, then continue cooking for 5-10 minutes more until very thick. Look for mounds on a spoon that hold their shape.
Jar and store
- Pour the hot rhubarb butter into sterilized jars and cool before refrigerating. Store in the refrigerator for up to 3 weeks or process in a water bath for longer storage.
Notes
Pro tip: For extra thick rhubarb butter, cook until the spoon-drag leaves a clear path, then blend while hot so the texture stays smooth. Refrigerate in sealed jars up to 3 weeks; freeze is not recommended because the texture can loosen after thawing. For a lower-sugar option, use a sugar-replacement sweetener that measures 1:1 and simmer until it still reaches the same “mounds on a spoon” thickness.