Oh my goodness, let’s talk about rhubarb! It has this incredible sweet-tart flavor that just makes my taste buds dance. I can still remember my grandma whipping up her famous rhubarb butter in the kitchen, filling the house with a fragrant aroma that was simply irresistible. This rhubarb butter recipe is a delightful twist on that memory, transforming fresh rhubarb into a luscious, spreadable treat that’s perfect on toast, biscuits, or even pancakes. It’s sweet, it’s tangy, and it’s oh-so-simple to make! Trust me, once you slather this on your morning bread, you’ll wonder how you ever lived without it. So, grab some fresh rhubarb and let’s dive into making this amazing spread together!
Ingredients List
- 4 cups rhubarb, chopped: Fresh rhubarb is key here! Make sure to chop it into small, even pieces so it cooks down evenly. This will give your butter that beautiful, smooth texture.
- 1 cup sugar: This sweetener balances the tartness of the rhubarb perfectly. You can adjust the amount if you prefer a sweeter spread, but I find this is just right!
- 1/2 cup unsalted butter: Use good quality unsalted butter for that creamy richness. It’ll help bring all the flavors together beautifully.
- 1 teaspoon vanilla extract: This adds a lovely depth to the flavor. Trust me, the hint of vanilla really elevates the whole dish!
How to Prepare the Rhubarb Butter Recipe
Alright, let’s get our hands a little messy and whip up this incredible rhubarb butter! I promise, it’s easier than you might think and so rewarding when you taste the final product. Just follow these simple steps, and you’ll be spreading joy in no time!
Step 1: Combine Rhubarb and Sugar
First things first, grab a medium-sized saucepan and toss in your 4 cups of chopped rhubarb along with 1 cup of sugar. Set your heat to medium and give it a good stir. You want to make sure the sugar starts to dissolve while the rhubarb releases its juices. This should take about 5 minutes, and you’ll see the mixture start to get all syrupy and fragrant!
Step 2: Cook Until Soft
Now, keep cooking that mixture over medium heat for about 10-15 minutes. Stir occasionally, and watch for the rhubarb to become tender and soft. You’ll know it’s ready when it looks mushy and breaks apart easily when you press it with the back of a spoon. The smell? Oh wow, it’s heavenly!
Step 3: Cool Slightly
Once your rhubarb is soft and dreamy, remove the saucepan from the heat and let it cool for about 5 minutes. This is super important! Letting it cool slightly will ensure that the butter doesn’t splatter everywhere when we add the next ingredients. Safety first, right?
Step 4: Add Butter and Vanilla
After your mixture has cooled a bit, toss in 1/2 cup of unsalted butter and 1 teaspoon of vanilla extract. Stir it all together until the butter melts completely and everything is combined. Yum! The vanilla will add such a warm, inviting flavor—it’s my favorite part!
Step 5: Puree Until Smooth
Now, it’s time to make this mixture silky smooth! Carefully transfer it to a blender (or use an immersion blender if you have one). Blend until the consistency is nice and creamy. You want to avoid any chunks here for that perfect butter texture. It should be a beautiful pink color, too!
Step 6: Cool Completely Before Serving
Finally, let your rhubarb butter cool completely before you either serve it or store it in a jar. This step is crucial, as it helps the flavors meld together and gives you that rich, spreadable consistency. Trust me, the wait will be worth it!
Why You’ll Love This Rhubarb Butter Recipe
- Quick Preparation: You can whip this up in just about 35 minutes, making it a perfect last-minute addition to breakfast or brunch!
- Delightful Flavor: The sweet-tart balance of rhubarb paired with creamy butter and a hint of vanilla creates a flavor explosion that’s absolutely irresistible.
- Versatile Spread: It’s not just for toast! Try it on biscuits, pancakes, or even as a filling for pastries—endless possibilities!
- Homemade Goodness: There’s something so satisfying about making your own spreads. You know exactly what’s in it, and it’s made with love!
- Perfect for Gifting: Jar it up and give it to friends or family. Who wouldn’t love a jar of homemade rhubarb butter? It’s a heartfelt gift!
- Seasonal Treat: Use fresh rhubarb when it’s in season and enjoy the vibrant taste of spring in every bite!
Tips for Success
- Select Ripe Rhubarb: When choosing rhubarb, look for firm, bright stalks with a rich color. Avoid any that are wilted or have blemishes. Fresh rhubarb will yield the best flavor!
- Adjust Sweetness: If you prefer a sweeter rhubarb butter, feel free to add a little extra sugar. Just remember to taste as you go, so you can find that perfect balance!
- Blending Techniques: For a super smooth consistency, blend in batches if you’re using a regular blender. This helps avoid overflow and ensures everything gets well mixed!
- Cool Properly: Don’t skip the cooling step! Allowing the butter to cool completely helps it thicken and develop its rich flavor, making it easier to spread.
- Storage Tips: Store your rhubarb butter in an airtight container in the fridge for up to two weeks. You can also freeze it for longer storage—just make sure to use a freezer-safe jar!
- Experiment: Don’t be afraid to get creative! Try adding a pinch of cinnamon or a splash of lemon juice for an extra twist on flavor. It’s your butter, so have fun with it!
Storage & Reheating Instructions
Alright, let’s talk about how to keep that delicious rhubarb butter fresh! Once you’ve whipped up your batch, let it cool completely and then transfer it to an airtight container. I like to use a glass jar because it’s easy to see what’s inside and looks pretty on the shelf!
You can store your rhubarb butter in the refrigerator for up to two weeks. Just make sure to keep it sealed tight to maintain that lovely flavor and prevent it from absorbing any odors from the fridge. If you want to keep it longer, you can freeze it! Just portion it out into freezer-safe jars or containers, leaving a little space at the top for expansion. It should last in the freezer for about 3 months.
When you’re ready to enjoy your rhubarb butter again, just take it out of the fridge or freezer and let it sit at room temperature for a bit to soften. If it’s been frozen, I recommend thawing it in the fridge overnight. No need to reheat it—this butter is perfect served chilled or at room temperature. Spread it on your favorite breakfast items and enjoy the delightful taste whenever you like!
Nutritional Information
Now, let’s chat about the numbers behind this delicious rhubarb butter! Here’s a breakdown of the estimated nutritional values per serving (about 2 tablespoons). Keep in mind that these are just estimates, but they’ll give you a good idea of what you’re indulging in!
- Calories: 120
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 0mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 15g
- Protein: 1g
So, now you can enjoy your rhubarb butter guilt-free, knowing just what’s in it! Perfect for a delightful spread that won’t break the calorie bank. Enjoy every creamy, tangy bite!
FAQ Section
Can I use frozen rhubarb for this rhubarb butter recipe?
Yes, you can absolutely use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before cooking. This will help maintain the right consistency in your butter.
What can I use rhubarb butter on?
Oh, the possibilities are endless! This rhubarb butter is fantastic on toast, biscuits, and pancakes. You can also use it as a filling for pastries or even dollop it on yogurt or ice cream for a sweet-tart treat!
How long does homemade rhubarb butter last?
When stored in an airtight container in the refrigerator, your rhubarb butter will stay fresh for up to two weeks. If you want to keep it longer, just freeze it, and it should last about three months!
Can I adjust the sweetness of the rhubarb butter?
Absolutely! If you prefer a sweeter spread, feel free to add a little more sugar to the recipe. Just taste as you go to find that perfect balance of sweet and tart!
Is rhubarb butter vegan-friendly?
This particular rhubarb butter recipe isn’t vegan due to the butter used. However, you can substitute the unsalted butter with a plant-based alternative to make it vegan-friendly. Just keep in mind that the flavor may vary slightly!
Rhubarb Butter Recipe: 5 Simple Steps to Deliciousness
- Total Time: 35 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
A sweet and tangy spread made from fresh rhubarb.
Ingredients
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine rhubarb and sugar.
- Cook over medium heat until rhubarb is soft.
- Remove from heat and let cool slightly.
- Add butter and vanilla, stirring until melted and combined.
- Transfer to a blender and puree until smooth.
- Cool completely before serving.
Notes
- Store in the refrigerator for up to two weeks.
- Great on toast, biscuits, or pancakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 15g
- Sodium: 0mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: rhubarb butter recipe
