Sweet Tangy Rhubarb Butter
A delightful spread that brings a burst of flavor to your breakfast table with a perfect balance of sweetness and tanginess.
Ingredients
Main ingredients
- 2 pounds fresh rhubarb stalks Trimmed and cut into 1-inch pieces
- 3/4 cup granulated sugar Adjust to taste
- 2 tablespoons fresh lemon juice To brighten the mixture
- 1/4 cup water
- 1/8 teaspoon fine salt To elevate the taste
- 1 teaspoon vanilla extract For added flavor
Instructions
Preparation
- Trim the rhubarb ends, discarding all leaves which are toxic.
- Rinse the rhubarb stalks well and cut them into 1-inch pieces.
Cooking
- In a heavy-bottomed pot, combine the rhubarb pieces, granulated sugar, fresh lemon juice, water, and fine salt.
- Set the pot over medium heat, stirring until the sugar dissolves and the mixture begins to bubble.
- Once bubbling, reduce the heat to medium-low and let simmer for about 12 to 15 minutes until the rhubarb softens.
- Remove the pot from heat and blend the mixture until smooth using an immersion blender.
- Return the smooth mixture to medium-low heat and cook for an additional 20 to 25 minutes, stirring often.
- Stir in the vanilla extract.
- While still warm, spoon the rhubarb butter into clean jars.
- Allow it to cool before storing in the refrigerator or freezer.
Notes
For enhanced flavor, consider adding a pinch of ground ginger or cinnamon while cooking. Adjust sweetness with more sugar or lemon juice as desired.