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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. LouAnn Holmquist said… May 21, 2019
    can I use a blender in place of a processor?
  2. Brian Smith said… May 22, 2019
    Sounds delicious, though I would recommend cooling in something other than a jar, like pie pans or casserole dishes, and under refrigeration. Forgive me, I just took my food service manager recertification exam.
  3. Judy said… May 22, 2019
    I do not have a good processor just a blender. Could I still do this with peels on apples?
    • Yes, you should be able to keep the peels on in the blender. If your blender isn't strong, you could steam or saute the apples first until they have softened so they will be easier to blend.
  4. terry cunningham said… May 24, 2019
    Does this have to be stored in the fridge after canning or can it be stored like other canned goods or barring that frozen?
    • This isn't a canning recipe - that's not my area of expertise - so I'm not sure how this would hold up when canned. Better to put this one in the freezer for long-term storage.
  5. Elizabeth Martel said… May 25, 2019
    Looks delicious, however, 4 stalks of any rhubarb I've ever grown would never provide anything even close to 4 cups. Is this your accurate measurement?
    • Hi Elizabeth. Yes, you're right that the size of rhubarb stalks vary. My recipes are very forgiving, so unless you have way less rhubarb (say 1 cup vs closer to 4), this recipe should still turn out.
  6. Janet said… May 25, 2019
    Would love to try but can’t have honey, could I use maple syrup instead or a sweetener like stevia or swerve. Thank you
  7. Karen said… May 26, 2019
    Sounds delish
  8. Sheila said… May 27, 2019
    Can you use fruit pectin and if so how much? Also i can freeze this right? I will be putting this in jars
  9. Erika said… June 9, 2019
    I made this recipe with rhubarb- about 4 cups, blueberries about 4 cups, 2 chopped apples- added the rest of ingredients but I doubled it- boiled for a few minutes turned down to simmer and stirring every 5 minutes or so after about 20 minutes wasn’t thickening like my plain rhubarb butter so I added in a packet of Strawberry gelatin- perfect- let it simmer another 10-15 minutes or so and it thickens beautifully!! Just thought I would let you know!! Wonderful recipe thank you so much!! Erika
  10. Sue said… June 12, 2019
    Yumm! This was the first post I saw when I hopped on today, and I have some rhubarb outside that I need to pick, but not enough to can a full batch of anything. So this will be perfect! And Ive never made butter before, thanks! I'll be doing this recipe, for sure!

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