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Rhubarb Butter

Rhubarb butter is a slow-cooked, thick rhubarb spread made by simmering chopped rhubarb with sugar and water until it turns deeply pink and very thick. Blend to a smooth texture, then finish with vanilla and warm spices for a toast-ready preserve.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 3 cups
Course: Condiment
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Butter
  • 8 cup fresh rhubarb, chopped
  • 2 cup sugar
  • 0.5 cup water
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Cook down the rhubarb
  1. Combine fresh rhubarb, chopped, sugar, and water in a large pot, then bring to a boil over medium-high heat. You should see steady bubbling across the surface.
  2. Reduce the heat to a gentle simmer and cook uncovered for 30-40 minutes, stirring occasionally. The mixture should visibly thicken and become darker pink as the volume reduces.
  3. Use an immersion blender to puree until smooth, pausing as needed so it doesn’t splatter. The texture should turn silky with no visible rhubarb chunks.
  4. Stir in vanilla extract, cinnamon, and nutmeg, mixing until evenly incorporated. The color will look uniform and slightly deeper.
  5. Continue cooking uncovered for 5-10 minutes more on a gentle simmer until very thick, stirring often. When you drag a spoon through it, the mixture should mound and hold shape.
Jar and store
  1. Pour the hot rhubarb butter into sterilized jars, leaving headspace and wiping rims if needed. You should see a smooth, spreadable consistency filling the jars.
  2. Store in the refrigerator for up to 3 weeks, or process jars in a water bath for longer storage. The sealed jars should keep at room temperature only if properly water-bathed.

Notes

For the smoothest texture, blend while the mixture is hot and thick, then cook a few extra minutes only until it mounds—overcooking can get grainy. Refrigerate in a sealed container for up to 3 weeks; freeze is not recommended for best texture. If you want a lower-sugar version, use a sugar substitute formulated for preserves, but start with slightly less and taste after blending.