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Quick and Sweet Rhubarb Butter & Strawberry Rhubarb Butter

 

It's time for our first sweet harvests of the season- rhubarb is here and strawberries are not far behind. I get really excited when I see new seasonal produce in the market and whether I have a plan for it or not, I buy it. That is how I ended up with four giant stalks of rhubarb in my fridge.

I had originally intended on making a crumble, but it just didn't and I had rhubarb getting flaccid in my fridge and so decided to turn this tangy, sour stalk, often found in back lanes across Canada, into something sweet, smooth and delicious.

Something you may not know: Rhubarb is higher in calcium than milk per cup where milk has 300 mg, rhubarb has 380 mg.

I know you are not going to go and eat a whole cup of rhubarb, otherwise you would end up with terrible...um..  rapid evacuation (always comes back to poop).

Rhubarb ButterToday I am sharing two amazing recipes with you for fruity spreadables. We have straight up Rhubarb Butter and a wonderful early summer variation of Strawberry Rhubarb Butter.

The main difference between a fruit 'butter' an a jam, is that we're pureeing the finished product to a smooth texture. You could of course keep it chunkier and call it a jam. As with all of the jams I make, I swap out the sugar for honey and use whole apples, or in some cases apple sauce, in place of powdered pectin. Just helps to make the jam or butter a little more natural and unprocessed.

This spread goes amazingly well on the Banana Berry Oatmazing Muffins from my cookbook, and also is perfect on a slice of my grain free almond bread.

Rhubarb Butter

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Yield: 1 cup

An easy 5 ingredient rhubarb butter recipe using all natural ingredients.

Ingredients
  • 4 stalks of rhubarb (about 4 cups)
  • 1 apple, cored and cut into chunks
  • ½ cup honey
  • 2 tsp vanilla extract
  • ¼-1/2 tsp cinnamon

Make It Like So
  1. Puree together the apple and rhubarb until smooth in your food processor or vitamix.
  2. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon.
  3. Bring mixture to a boil, stirring occasionally.
  4. Reduce to simmer and continue to stir every 4-5 minutes or so.
  5. Cook for about 15-20 minutes or until desired consistency is reached.
  6. Pour into jar, (if canning, do your canning thing) and allow to cool.
  7. Store in the fridge.

As I mentioned above, adding strawberries to the mix makes an awesomely simple variation. You can also swap both the strawberries and rhubarb and do the same with apples, pears, plums, peaches or any of your favourite market-fresh fruit.

These butters also make an excellent filling for thumbprint cookies!

Strawberry Rhubarb Butter

Rating 

Prep time: 

Cook time: 

Total time: 

A simple strawberry rhubarb butter using all natural ingredients.

Ingredients
  • 3-4 cups strawberries - remove stems
  • 2 stalks of rhubarb (about 2 cups)
  • 2 apples, cored and cut into chunks
  • ⅓ cup honey
  • 2 tsp vanilla extract
  • ¼-1/2 tsp cinnamon

Make It Like So
  1. Puree together the strawberries, rhubarb and apples until smooth in your food processor or vitamix.
  2. Pour the strawberry, rhubarb and apple mixture into a pot and mix in honey, vanilla and cinnamon.
  3. Bring mixture to a boil, stirring occasionally.
  4. Reduce to simmer and continue to stir every 4-5 minutes or so.
  5. Cook for about 30 minutes or until desired consistency is reached.
  6. Pour into jar, (if canning, do your canning thing) and allow to cool
  7. Store in the fridge.

Featured Photo Credit: iStock/KayTaenzer
Strawberry Butter: iStock/8vFanI

164 Responses to “Quick and Sweet Rhubarb Butter & Strawberry Rhubarb Butter”

  1. Marie said…
    How many cups is four stalks of rhubarb..? Home grown and no clue. People like measurements' right?
    • Meghan Telpner said…
      Hi Marie - I've updated the recipes with approximate cup amounts. My recipes tend to be very flexible so whatever size of rhubarb you have will work!
  2. Regina said…
    I'm going to have a bumper crop of rhubarb this year so I was happy to find your recipes for something different to make with rhubarb.
  3. Angela Prosser said…
    I have never put anything in my Vitamix without liquid. Are you assuming we will use liquid or does it actually work without liquid?
    • Meghan Telpner said…
      The recipe works as is. There should be enough liquid in the fruit to help it blend - but if your fruit is drier for some reason you could add a couple of tbsp of water to help it along. The Vitamix is strong so if you have one you should be all good!
  4. Mary Jo said…
    My rhubarb butter does not look that bright red and smooth. It looks more like a brownish rhubarb sauce with the consistency of apple sauce. It also has a bitter after taste. Any suggestions?
    • Meghan Telpner said…
      I'm not sure which one you made - the plain rhubarb butter or the strawberry rhubarb - but some rhubarb is brighter in colour than others. You could try adding more strawberries to make it redder, or raspberries too.
  5. Dylisha said…
    This looks lovely! Cant wait to try. How long does it keep?
  6. Walter B said…
    Have you ever tried freezing it?
  7. Aurora Franz said…
    Hi, I am interested in canning the rhubarb butter. Please provide the canning information needed - how many minutes of waterbath needed for half-pint and pint jars. What time is needed at high altitudes (I live at over 4000 ft altitude). Thank you.
    • Meghan Telpner said…
      Hi Aurora! I'm not a canning expert. You can check out the cookbook Batch, or this website: https://www.wellpreserved.ca/.
  8. Deborah Austin said… April 22, 2019
    Can the rhubarb butter be frozen? I do the freezer jams for my family. They never last long anyway.
  9. Patrick Conway said… April 26, 2019
    Meghan, I'm only a man and like cooking. Probably stupid questions but I'll ask them anyway. Should I peel the apples? Should they be eating or cooking apples? Going to try your recipe. Patrick
    • Hi Patrick! You don't need to peel the apples if they are organic - there are a lot of nutrients in the apple skins. Any variety of apple is fine in this recipe, though I prefer eating apples here.
  10. Karen Voght said… May 13, 2019
    I’m always looking for rhubarb recipes trying to find something new for the family to eat. Can’t wait for my rhubarb to come up a little more so I can pick and make the rhubarb butter. Looks so good! Nice that it can be put in the freezer too!

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