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.
Free Resource Library
Enjoy more than 40 downloadable guides, recipes, and resources.
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.
Free Resource Library
Enjoy more than 40 downloadable guides, recipes, and resources.
Reading Time: 3 minutes 
