Go Back

Simple Rhubarb Butter

Simple rhubarb butter is a smooth pink fruit spread made by simmering chopped rhubarb with sugar until very thick, then pureeing to a silky finish. This easy preserve turns into a concentrated sweet-tart rhubarb topping for toast, yogurt, or biscuits.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 cups
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb
  • 6 cups fresh rhubarb, chopped
Sweetener and thickening base
  • 1.5 cups sugar
  • 0.25 cup water
Flavoring
  • 1 tsp vanilla extract

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Cook the rhubarb
  1. Combine fresh rhubarb, sugar, and water in a large pot and bring to a boil over medium-high heat, stirring to dissolve the sugar. Once boiling, keep the mixture actively bubbling so it reduces evenly.
  2. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the mixture is very thick and reduced. You should see slow movement when you drag a spoon across the bottom of the pot.
Blend smooth and finish
  1. Use an immersion blender to puree the hot rhubarb mixture until completely smooth. Blend until no visible flecks remain and the texture looks uniform.
  2. Stir in vanilla extract until fully incorporated. The butter should smell fragrant and look evenly colored.
  3. Continue cooking for 5 minutes more on low, stirring occasionally, until it reaches your desired thickness. Add a little more time if it still looks pourable rather than spreadable.
Jar and chill
  1. Pour the rhubarb butter into clean jars and let it cool slightly before refrigerating. Refrigerate for up to 3 weeks and use it as a thick toast topping or spoonable spread.

Notes

For the smoothest “butter” texture, blend while the mixture is still hot and thick—thorough blending at the right viscosity prevents a grainy finish. Store covered in the refrigerator up to 3 weeks; freezing is not recommended because the texture can become looser after thawing. Dietary swap: for reduced sugar, use a 1:1 baking-style sugar substitute and simmer until the butter thickens to the same spreadable consistency.