Description
A sweet and tangy spread made from fresh rhubarb.
Ingredients
Scale
- 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