ALL RECIPES
Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

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 happen. I had rhubarb getting flaccid in my fridge and so I 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).

Today 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' and 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.

5 rhubarb recipes

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

Rating 

Prep time: 

Cook time: 

Total time: 

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.

5 rhubarb recipes

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

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

  1. Judy said…
    Could you use agave in place of the honey?
    • Meghan Telpner said…
      Yes, you could - though you may want to use less. Agave is very sweet.
  2. Janice R. McCool said…
    This looks yummy but I'm on a low carb diet. Could you substitute stevia for honey or would that be a problem with the consistency of the butter?
    • Meghan Telpner said…
      You could try stevia - I haven't tried it in this recipe (personally not a fan of the flavour). It shouldn't affect the consistency too much. Let me know how it turns out!
  3. Dianne said…
    This would be a great topping for vanilla ice cream!
  4. Gina said…
    What happens if you make it without honey or an added sweetener? Does it need it for any other reason than taste?
    • Meghan Telpner said…
      The rhubarb butter would likely be quite tart without the honey, the strawberry rhubarb would have more sweetness. You could certainly try these without the honey, or use less.
  5. Karen Hermansen said…
    I chopped the rhubarb and apple ( with peel) and chopped it further in my food processor, then poured it into the Ninja with the other ingredients and it came out very smooth, like thick applesauce. Also, I didn’t have enough honey, so added brown sugar. It’s yummy!
  6. Jenny said…
    How much sugar would be used since I have family that are allergic to honey?
  7. Bette Reasoner said…
    Diabetic so have to watch my carbs!
  8. Char said…
    How many pint jars does one batch fill?
    • Meghan Telpner said…
      The yield on this recipe is about 1 cup, so it will probably fill about half a pint jar.
  9. Penny Steele said…
    What type of apple did you use?
    • Meghan Telpner said…
      You can make this with virtually any variety of apple you enjoy. Sweeter varieties will make the overall recipe sweeter.
  10. Kris Fultz said…
    Can you freeze this? It looks wonderful!
    • Meghan Telpner said…
      Yes, this freezes really well. You can also freeze in ice cube trays for small portions or for adding to smoothies.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Rate this recipe:  

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.