Homemade Rhubarb Butter: Your New Favorite Tangy, Sweet, and Velvety Smooth Spread
Discover the magic of homemade Rhubarb Butter, an incredibly easy-to-make spread that promises a burst of vibrant flavor with every spoonful. This luscious, silky creation perfectly balances tart and tangy notes, making it an exquisite addition to your breakfast table, dessert plate, or even as a standalone treat. Spread it generously on toast, muffins, or scones, swirl it through creamy yogurt, use it as a delightful cake filling, or simply enjoy it straight from the spoon. For year-round enjoyment, make an extra batch or two and freeze it; your future self will undoubtedly thank you for this delightful taste of spring and summer in the depths of winter.
The moment you taste this incredible spread, one word will inevitably come to mind: ‘WOW‘. It’s simply that good. Beyond “wow,” you might also find yourself reaching for superlatives like luscious, silky, velvety, tangy, heavenly, and out-of-this-world delicious. It truly transforms the humble rhubarb into something extraordinary.
Who would have thought that the stalks of the common garden rhubarb plant could yield such a spectacular creation? Over the years, I’ve explored countless ways to enjoy rhubarb – from classic cakes, crisps, and pies to more innovative galettes, ice creams, and refreshing juices. I’ve even made rhubarb jams and preserves. However, it was only recently that I ventured into making rhubarb butter, and it has quickly become our absolute favorite way to savor this versatile vegetable. Yes, botanically speaking, rhubarb is classified as a vegetable, even though its tart-sweet profile makes it a star in so many delightful sweet treats.
Our garden is home to several rhubarb plants, each with its own unique characteristics. We have two unidentified varieties: a truly gigantic plant that produces more greenish stalks, and a regular-sized plant known for its strikingly beautiful red stems. Both contribute wonderfully to our kitchen adventures, but for this particular recipe, the redder stalks truly shine, giving the butter its signature color and intense flavor.
What Exactly is Rhubarb Butter?
Rhubarb butter is a magnificent way to preserve the abundant harvest of this beloved northern garden plant. Imagine a spread that captures the essence of rhubarb in its most concentrated, flavorful form. It’s somewhat akin to rhubarb curd, but with an even more intense, tangy, and deeply “rhubarby” profile. The texture is key here: incredibly luscious, silky, and velvety smooth, melting delightfully in your mouth. Unlike a typical jam, rhubarb butter offers a richer, almost custardy consistency without being overly heavy.
This ruby-red spread is incredibly versatile. Its bright, tart-sweet flavor makes it perfect for slathering on warm, buttered toast, fluffy pancakes, or crispy waffles. Elevate your breakfast by swirling it into plain yogurt or dolloping it generously on a bowl of warm oatmeal. For dessert, it’s a game-changer: use it as a vibrant filling between cake layers, spoon it over cheesecake, or even drizzle it atop your favorite ice cream. Think of rhubarb butter as a fantastic, fruit-forward alternative to lemon curd; it delivers that same desirable tanginess with its own unique and beautiful scarlet vibrance, adding a sophisticated twist to any dish that calls for a bright, zesty component.
Essential Ingredients for Making Homemade Rhubarb Butter
Creating this delectable rhubarb butter requires just a few simple, fresh ingredients. While any variety of rhubarb will yield delicious results, for that truly glorious scarlet hue, I highly recommend using the reddest stalks you can find. If your rhubarb isn’t uniformly red, a clever trick is to use just the bottom, redder halves of the stems for the butter and save the greener top halves for other delightful recipes, such as this easy crustless rhubarb custard pie. Don’t worry if your rhubarb is more green than red; the rhubarb butter will still possess the same fantastic, eye-popping flavor that makes it so irresistible. Beyond the star ingredient, you’ll need sugar to balance rhubarb’s natural tartness, a touch of fresh lemon juice to brighten the flavor even further, a pinch of salt to enhance all the ingredients, a bit of water to aid in cooking, and finally, a generous pat of butter and a splash of vanilla extract for that luxurious, smooth finish and aromatic depth.
Crafting Your Rhubarb Butter: A Simple Step-by-Step Guide
Making this homemade rhubarb butter is a surprisingly straightforward process, yielding incredibly rewarding results. First, begin by thoroughly washing your rhubarb stalks and trimming off the ends. It’s crucial to discard the leaves, as they contain oxalic acid and are toxic, while the stems are perfectly safe and delicious. Once clean, cut the rhubarb into uniform, smaller pieces, roughly ½-inch to 1 cm in size. This ensures even cooking. Next, combine these prepared rhubarb pieces in a medium-sized, heavy-bottomed saucepan with sugar, fresh lemon juice, water, and a pinch of fine sea salt. The heavy-bottomed pan helps distribute heat evenly and prevents sticking, which is important during the cooking process.
Bring the mixture to a gentle boil, stirring frequently to prevent any pieces from sticking to the bottom of the pan. Once boiling, reduce the heat to medium-low and allow the rhubarb to simmer, uncovered, until the pieces become tender and begin to break down, which typically takes about 15-20 minutes. Stir occasionally during this stage to ensure even cooking. After the rhubarb is tender, transfer the cooked mixture to a high-speed blender and purée until it achieves a beautifully smooth and silky paste. If you don’t have a high-speed blender, an immersion blender can also work directly in the saucepan, though the final texture might be slightly less silky. For the smoothest result, scrape down the sides of the blender canister as needed.
Return the puréed rhubarb back to the pot and continue to cook it, uncovered, over medium heat, stirring constantly. This step is crucial for thickening the butter and evaporating excess moisture. Keep cooking and stirring until the rhubarb butter is thick enough that when you drag a spatula or wooden spoon through it, a distinct trail remains and doesn’t immediately fill back in. This usually takes another 10-15 minutes. This visual cue confirms your rhubarb butter has reached the perfect consistency. At this point, taste the butter and adjust the sweetness if necessary. Rhubarb varieties can differ in tartness, so you might want to add a touch more sugar, stirring it in and cooking for another minute until dissolved. Finally, remove the pot from the heat and stir in the butter and vanilla extract. Allow the rhubarb butter to cool completely before transferring it to jars. Once cooled, it’s ready to be enjoyed!
Storage and Enjoyment Year-Round: How Rhubarb Butter Keeps
One of the many benefits of homemade rhubarb butter is its excellent shelf life and freezer-friendliness, allowing you to enjoy this delightful spread long after rhubarb season has passed. Once your rhubarb butter has cooled completely, transfer it to a clean, re-sealable jar or airtight container. Stored properly in the refrigerator, it will maintain its fresh taste and vibrant texture for up to a month. This makes it a perfect make-ahead item for entertaining or simply having a delicious treat on hand throughout the week.
However, if you’re fortunate enough to have an abundant rhubarb harvest, I highly recommend making an extra batch (or several!) to freeze for future indulgence. Freezing rhubarb butter is an effortless way to capture the essence of spring and summer, allowing you to savor its unique flavor during the colder months. Simply divide the cooled butter into smaller, freezer-safe containers or jars, ensuring there’s a little headspace for expansion. Label with the date, and pop them into your freezer. Frozen rhubarb butter will keep beautifully for up to a year without losing its quality or flavor. When you’re ready to use it, simply transfer a jar from the freezer to the refrigerator and let it thaw overnight. You’ll wake up to a taste of sunshine, ready to be spread on a warm piece of bread or incorporated into your favorite recipes, providing a welcome burst of flavor when fresh rhubarb is out of season.
Imagine pulling out a jar of this homemade goodness anytime you desire, whether for a quick breakfast on a busy morning or to elevate a special occasion dessert. Its vibrant color and intense flavor are guaranteed to brighten any dish.
Beyond Jam: Creative Ways to Enjoy Rhubarb Butter
While traditional jams and fruit preserves have their place, homemade rhubarb butter offers a sophisticated and intensely flavorful alternative that can elevate countless dishes. Its tangy-sweet profile and velvety texture make it incredibly versatile, moving beyond a simple toast topper. For your next elegant gathering, or just a delightful weekend treat, try serving this delectable rhubarb butter with warm, fresh scones and a dollop of rich clotted cream. We famously featured it at our charming Blue & White Afternoon Tea Picnic, where it proved utterly irresistible slathered onto both classic English scones and delicate gluten-free fruit scones.
But the possibilities don’t stop there! Consider these creative ways to incorporate rhubarb butter into your culinary repertoire:
- **Breakfast Brilliance:** Swirl it into a warm bowl of oatmeal, spread it generously on bagels, croissants, or French toast. Mix it into plain Greek yogurt for a tangy parfait, or use it as a filling for delicate crepes.
- **Dessert Delights:** Use it as a vibrant filling for layer cakes, cupcakes, or thumbprint cookies. It makes an incredible tart or pie filling, especially when paired with a crumbly streusel topping. Drizzle it over panna cotta or cheesecake, or simply dollop it onto vanilla ice cream for an instant upgrade.
- **Snack Time Sophistication:** Enjoy it with rice cakes, sweet crackers, or even alongside a mild cheese for an intriguing sweet and savory balance.
- **Baking Boost:** Add a spoonful to muffin or scone batter for a subtle rhubarb swirl and extra moisture.
Indeed, rhubarb butter is more than just a spread; it’s a versatile ingredient that can transform ordinary meals into extraordinary culinary experiences. For me, it’s one of the most delightful ways to start the day, filling the kitchen with its comforting aroma and my palate with its invigorating taste.
Got Lots of Rhubarb? Explore More Delicious Recipes!
If your garden is overflowing with rhubarb or you simply can’t get enough of its unique tangy flavor, you’re in luck! Rhubarb is an incredibly versatile ingredient that shines in a multitude of dishes, both sweet and savory. Beyond this fantastic rhubarb butter, there’s a world of other mouthwatering rhubarb recipes waiting to be discovered. From comforting pies to refreshing drinks and decadent desserts, rhubarb offers endless culinary possibilities. Don’t let any of your harvest go to waste; explore these other popular and beloved rhubarb creations that celebrate this wonderful spring and summer crop:
- Crustless Rhubarb Custard Pie (one of the most popular recipes on the blog, and for good reason!)
- Easy Rhubarb Curd (another silky, tangy spread that’s a crowd-pleaser)
- Mom’s Rhubarb Cake – a classic, comforting treat that’s always a hit. So good!
- Rhubarb Crisp (the quintessential warm and bubbly dessert)
- Rhubarb Cordial (a refreshing, homemade syrup perfect for drinks)
- Honey-Rhubarb Ice Cream – a truly exquisite summer treat that perfectly balances sweet and tart.
- Rhubarb & Spruce Tip Galette (an adventurous and surprisingly delicious combination)
- Strawberry Rhubarb Pavlova Cake (a stunning dessert featuring crisp meringue and creamy layers)
- Saskatoon & Rhubarb ‘Eton Mess’ (a delightful, deconstructed dessert with berries and cream)
- Baked Rhubarb Compote (simple, elegant, and versatile)
- Rhubarb Gin Kombucha Cocktail and a campfire dinner (a sophisticated and unique beverage for entertaining).
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Guten Appetit!
Rhubarb Butter
Margaret Bose Johnson
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Equipment
- high-speed blender or immersion blender
Ingredients
- 1 lb. (454 g) fresh rhubarb, cut into ½-inch/1 cm pieces – about 4 cups Use the reddest rhubarb stalks you can find, or just use the redder bottom half of each stalk.
- ¾ cup (150 g) sugar* see note, below
- a pinch (~⅛ teaspoon) fine sea salt
- 1 tablespoon fresh lemon juice
- 3 tablespoons water
- 1 tablespoon butter
- ½ teaspoon pure vanilla extract
Instructions
- Combine the rhubarb with the sugar, salt, lemon juice, and water in a medium-sized heavy-bottomed saucepan. Bring to a boil, stirring often to prevent sticking. Then reduce the heat to medium, and continue to cook the rhubarb, uncovered, until it is soft and broken apart, stirring occasionally. This will take 15-20 minutes.
- Scrape the rhubarb into the canister of a high-speed blender and purée until it is very smooth, scraping down the sides as necessary. Alternately, you can purée it in the saucepan with an immersion blender, but it might not be quite as silky-smooth (though still just as delicious).
- Return the puréed rhubarb to the saucepan, and cook it, uncovered and stirring constantly, over medium heat until it is very thick – if you scrape a flat-bottomed wooden spoon or spatula through it, the channel doesn’t fill back in. This will take another 10-15 minutes. Taste and adjust for sweetness, adding more sugar if desired, and cook for another minute.
- Remove the rhubarb butter from the heat and stir in the butter and vanilla. Let cool.
- Transfer the rhubarb butter to a sealable jar or container, and keep it refrigerated for up to a month. The rhubarb butter can also be divided into smaller containers and frozen for up to a year.
- Makes about 1¾ cups (420 ml), depending on how much you cook it down.
Notes
To get the reddest rhubarb butter, I like to use the bottom red half of each rhubarb stalk and save the greener top parts to use for other recipes.
*Adjust the amount of sugar to your taste. Rhubarb varieties vary in tartness, and rhubarb can be tarter at the beginning of the season compared to the end of the season. You could start with ½-⅔ cup (100-135 g) of sugar, then add more to taste, a tablespoon at a time after you’ve cooked the rhubarb butter down. Just cook it for a minute or two after the last addition of sugar.