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Simple Rhubarb Butter

Simple rhubarb butter is a smooth pink fruit spread made by simmering chopped rhubarb with sugar and water until very thick, then pureeing silky with an immersion blender. It’s concentrated sweet-tart rhubarb flavor—ideal as a toast topping or easy preserve.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

rhubarb butter
  • 6 cup fresh rhubarb chopped
  • 1.5 cup sugar
  • 0.25 cup water
  • 1 tsp vanilla extract

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Cook the rhubarb mixture
  1. Combine fresh rhubarb, sugar, and water in a large pot, then bring to a boil over medium-high heat. You should see active bubbling across the surface as it reaches a full boil.
  2. Reduce the heat to a gentle simmer and cook uncovered for 25-30 minutes, stirring occasionally. Look for the mixture to become very thick enough to mound slightly on the spoon.
Blend and finish
  1. Use an immersion blender to puree the hot rhubarb mixture until completely smooth. The texture should be glossy and uniform with no visible chunks.
  2. Stir in vanilla extract and cook for 5 minutes more if needed to reach your desired thickness. You should see the butter thicken slightly as you stir.
Jar and store
  1. Pour the rhubarb butter into clean jars and refrigerate. Store in the fridge for up to 3 weeks, keeping jars tightly covered between uses.

Notes

Pro tip: If your spread looks thin after blending, continue cooking 3–5 minutes at a gentle simmer, stirring often, until it turns into a thick, spoonable butter. Refrigerate in sealed jars for up to 3 weeks; freezing is not recommended because the texture can become grainy after thawing. For a lower-sugar option, use a 1:1 sugar substitute designed for preserves (follow package directions) to maintain thickness.