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 – 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 (it always comes back to poop with nutritionists).
Today I am sharing two amazing rhubarb 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 applesauce, in place of powdered pectin. This just helps to make the jam or butter a little more natural and unprocessed.
I eliminated all sweeteners from my diet a couple of years ago (you can read more about exactly how I did that here), and if you’re trying to reduce or ditch natural sweeteners, you can swap the honey for more apples in the Rhubarb Butter, or more apples and/or strawberries in the Strawberry Rhubarb Butter. If needed, you can add a little bit of honey afterwards.
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An easy 5 ingredient rhubarb butter recipe using all natural ingredients.
Ingredients
Scale
4 stalks of rhubarb (about 4 cups)
1 apple, cored and cut into chunks
1/2 cup honey
2 tsp vanilla extract
1/4–1/2 tsp cinnamon
Instructions
Puree together the apple and rhubarb until smooth in your food processor or vitamix.
Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon.
Bring mixture to a boil, stirring occasionally.
Reduce to simmer and continue to stir every 4-5 minutes or so.
Cook for about 15-20 minutes or until desired consistency is reached.
Pour into jar, (if canning, do your canning thing) and allow to cool.
Store in the fridge.
Prep Time:5 mins
Cook Time:20 mins
Category:Condiments
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.
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Your rhubarb butter recipe calls for 4 stalks. Could you please tell me how many cups this is as the stalks come in varying sizes and does make a difference between 6 cups and 12 cups.
Your recipe sounds wonderful, and it couldn’t have come at a more perfect time! I’m trying a rhubarb jam recipe today, but it looks like an epic fail. This looks and sounds wonderful, but I am with the others, guestimate as to how many cups of rhubarb you should use? I know recipes *are* forgiving, but a rough guess? Thanks!
Have you canned this? (Hot water bath style?)
Wondering how much this makes, for jar prep:)
Sounds amazing! My family loves apple butter & this would be a fun way to introduce another fruit butter.
You mention substituting applesauce instead of the whole apple. Would you do about 1 cup applesauce? I’m wondering on the amount. Thanks – excited to try this! We have lots of rhubarb I want to use up in our yard!
I absolutely adore rhubarb! My Grandmother who was from Canada used to grow it. So I grew up eating it! Can’t wait toake this!!! It’s awesome in oatmeal too!
Hi Meghan,
How much will you get out of 4 stalks of rhubarb,like ounces or cups.I have some here but it’s already cut in cubes,so how much will that make like in cups?
I allergic to honey (via honey bees), trust me I’ve asked if cooking it changes things…no
So, in place of the honey, what would you suggest…obviously it will have to be sugar, but how much, and can you use a sugar sub. ….thanks
This got rave reviews from the people who tried it. However, mine turned out not looking rosy like your picture, so I was wondering if perhaps you used clear vanilla?
If you process a large batch of this through a water bath canner? How long of a water bath and how long would the shelf life be? Assuming I would add a bit of lemon juice to increase the acidity?
I do the canning thing so after I process the jars can they be left on my canning shelves or do they have to go in the fridge like it says in the recipe?
If you have a way of editing the recipe you posted. You may want to add some of the answers you have given people. Such as shelf life, and I see you have the yield amount on the first recipe, but the following do not. Cn’t wait to try this. I love Rhubarb.
I’m ready to make this rhubarb Butter right now, but I’m not sure how much rhubarb 4 stalks is. Is it 4 cups of diced rhubarb? Please answer soon :) Waiting patiently
HOW big are you cutting up the rhubarb??? You would get different cup amounts depending on if you cut in 1″ cubes, or if you dice it. I like to dice mine, as it is not as hard on my blender. Don’t have a fancy vitamix food processor.
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?
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, 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
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!
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!
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.
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?
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
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!
I love the idea of making rhubarb butter! Our whole family loves rhubarb. My only concern is by boiling the honey it may weaken or destroy enzymes, vitamins, minerals, etc. Is it possible I could boil everything else and let it cool a bit before I stir in the honey?
I love apple butter and pumpkin butter and I love rhubarb, so I know I’ll love this! One question: could the apples and rhubarb be cooked BEFORE pureeing? I don’t have a Vitamix or a food processor, and my blender isn’t strong enough to puree non-liquids.
Reading Time: 3 minutes 
Wow, I had no idea that rhubarb had so much calcium! This looks absolutely delicious:)
Your rhubarb butter recipe calls for 4 stalks. Could you please tell me how many cups this is as the stalks come in varying sizes and does make a difference between 6 cups and 12 cups.
love your recipes
If I have frozen rhubarb from last year, could I thaw it and use that? Also, how much 4 stalks and 2 stalks approximately convert to in cups?
Would there be any problem using Stevia powder instead of honey in this recipe? Looks good.
How long would this last, considering it is all fresh ingredients, if you’re not canning it?
I’m super excited to try this recipe. Can you tell me if you peeled the apples or rhubarb?
How long do you process it if you can it?
Your recipe sounds wonderful, and it couldn’t have come at a more perfect time! I’m trying a rhubarb jam recipe today, but it looks like an epic fail. This looks and sounds wonderful, but I am with the others, guestimate as to how many cups of rhubarb you should use? I know recipes *are* forgiving, but a rough guess? Thanks!
Thanks for lovely and refreshing idea. Lilacs and rhuhbarb makes one know Spring is here….
I’m cooking up a patch right now and can’t wait to try some. Could the strawberry/rhubarb butter be frozen? Thank you.
Have you tried cooking before purée step (like applesauce)? Just curious.
How many cups does 4 stalks of rhubarb equal? Stalks can vary so much in size…
Just made the Rhubarb Butter. So delicious!! Going to make the strawberry rhubarb tomorrow!
Have you canned this? (Hot water bath style?)
Wondering how much this makes, for jar prep:)
Sounds amazing! My family loves apple butter & this would be a fun way to introduce another fruit butter.
You mention substituting applesauce instead of the whole apple. Would you do about 1 cup applesauce? I’m wondering on the amount. Thanks – excited to try this! We have lots of rhubarb I want to use up in our yard!
How much does this recipe make? How many and how big jars does it fill?
I have some pomegranate honey, do you think that it would taste good in the rhubarb butter?
I am so excited to make this! Just wondering how long it will last in the fridge?
I absolutely adore rhubarb! My Grandmother who was from Canada used to grow it. So I grew up eating it! Can’t wait toake this!!! It’s awesome in oatmeal too!
Hi Meghan,
How much will you get out of 4 stalks of rhubarb,like ounces or cups.I have some here but it’s already cut in cubes,so how much will that make like in cups?
I allergic to honey (via honey bees), trust me I’ve asked if cooking it changes things…no
So, in place of the honey, what would you suggest…obviously it will have to be sugar, but how much, and can you use a sugar sub. ….thanks
This got rave reviews from the people who tried it. However, mine turned out not looking rosy like your picture, so I was wondering if perhaps you used clear vanilla?
I’m super excited to try this! Is there a certain kind of apple you used? And did you leave the skin in the apple? Thanks!
How many servings or jars does this make?
How long does a jar of this last in the refrigerator if one does not do the canning?
If you process a large batch of this through a water bath canner? How long of a water bath and how long would the shelf life be? Assuming I would add a bit of lemon juice to increase the acidity?
I do the canning thing so after I process the jars can they be left on my canning shelves or do they have to go in the fridge like it says in the recipe?
If you have a way of editing the recipe you posted. You may want to add some of the answers you have given people. Such as shelf life, and I see you have the yield amount on the first recipe, but the following do not. Cn’t wait to try this. I love Rhubarb.
Could you use freeze this as in a freezer jam?
Do this in your crock pot and it will cook down without all that stirring. Works for me cos I can’t burn it !
Can you freeze this like freezer jam?
HI! My rhubarb is already chopped up and in the freezer. How many cups of chopped rhubarb do 4 stalks of rhubarb make? Thanks
I’m ready to make this rhubarb Butter right now, but I’m not sure how much rhubarb 4 stalks is. Is it 4 cups of diced rhubarb? Please answer soon :) Waiting patiently
Can I can this and put on my shelf in the basement or does it have to be refrigerated?
Sounds amazing. Hopefully I can try it soon.
when you use applesauce instead of apples how much do you use
Can you plz share more recipes.
I tried those recipes and it turned out really good
Making it but it is a bit runny, how can I thicken? I’m making the strawberry rhubarb butter.
Hi, I made the recipe using apples. It smells and tastes great; however, not red. Can you help me understand why?
How much Apple does your 1 Apple make. We have trees and the apples are smaller. Approx 1c? So 3c Rhubarb 1c apple?
Do you peel the apples?
This rhubarb butter was delicious. I will keep this in the freezer. Yummy on my gluten free toast. I added a pinch of sea salt
How long do you find it to stay good in that fridge (with not canning)? Thanks
This looks delicious.
I am cutting up my rhubarb
and I just pick up some fresh
Strawberries this afternoon
from the market.
Just wondering, how many pints does this make
How many cups of rhubarb is that?
HOW big are you cutting up the rhubarb??? You would get different cup amounts depending on if you cut in 1″ cubes, or if you dice it. I like to dice mine, as it is not as hard on my blender. Don’t have a fancy vitamix food processor.
I want to make just peach butter
If you swap out the rhubarb and strawberries, do you always use at least 1 one apple?
How many cups is four stalks of rhubarb..? Home grown and no clue. People like measurements’ right?
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.
I have never put anything in my Vitamix without liquid. Are you assuming we will use liquid or does it actually work without liquid?
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?
This looks lovely! Cant wait to try. How long does it keep?
Have you ever tried freezing it?
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.
Can the rhubarb butter be frozen? I do the freezer jams for my family. They never last long anyway.
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
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!
Could you use agave in place of the honey?
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?
This would be a great topping for vanilla ice cream!
What happens if you make it without honey or an added sweetener? Does it need it for any other reason than taste?
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!
How much sugar would be used since I have family that are allergic to honey?
Diabetic so have to watch my carbs!
How many pint jars does one batch fill?
What type of apple did you use?
Can you freeze this? It looks wonderful!
can I use a blender in place of a processor?
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.
I do not have a good processor just a blender. Could I still do this with peels on apples?
Does this have to be stored in the fridge after canning or can it be stored like other canned goods or barring that frozen?
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?
Would love to try but can’t have honey, could I use maple syrup instead or a sweetener like stevia or swerve.
Thank you
Sounds delish
Can you use fruit pectin and if so how much? Also i can freeze this right? I will be putting this in jars
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
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!
How long will this stay good in the fridge? Or freezer?
You state that you are pureeing the final product but thats not one of the steps in the recipe. Should it be pureed after you boil it?
Will it last longer than a week if you can in water bath?
Do I peel the apples?
I love the idea of making rhubarb butter! Our whole family loves rhubarb. My only concern is by boiling the honey it may weaken or destroy enzymes, vitamins, minerals, etc. Is it possible I could boil everything else and let it cool a bit before I stir in the honey?
If I can this do I have to store it in the fridge if it’s unopened?
Would it work to put it on soup setting in the vitamix instead of boiling in a pot?
I am diabetic and can’t use honey or sugar. Can I use either stevia liquid or erythritol, which is heat tolerant, to sweeten this to taste?
We made this with our fresh rhubarb and it is delicious!!!
Just wondering if you have a rhubarb jelly recipe that doesn’t take pectin?
Can you use defrosted rhubarb? I have a freezer full. Would be a nice way to use some of our up from last year.
I love apple butter and pumpkin butter and I love rhubarb, so I know I’ll love this! One question: could the apples and rhubarb be cooked BEFORE pureeing? I don’t have a Vitamix or a food processor, and my blender isn’t strong enough to puree non-liquids.
Do you think the honey could be added after cooking the other ingredients since it’s better not to cook honey?
Do you peel the apples?
Have you made this without the cinnamon?