One sunny afternoon, while rummaging through my grandmother’s old recipe box, I stumbled upon a gem that took me back to my childhood summers: Rhubarb Butter. The tangy-sweet aroma instantly transported me to my grandmother’s cozy kitchen, where she would lovingly prepare jars of this delicious spread. With rhubarb in season and a craving for nostalgia, I decided to recreate this delightful treat.
Rhubarb butter is a wonderful way to capture the unique tartness of rhubarb, balanced perfectly with a hint of sweetness from sugar and a fresh squeeze of lemon. It’s a versatile spread that can be used on toast, scones, or even as a unique addition to your morning yogurt. The beauty of this recipe lies in its simplicity and the rich, glossy result that feels like a warm hug in a jar.
Last summer, during a trip to a charming farmers’ market in Vermont, I found myself enchanted by the vibrant stalks of rhubarb on display. The vendor, an elderly woman with a twinkle in her eye, shared stories of her own family traditions involving rhubarb. Inspired by her tales and my own fond memories, I stocked up on rhubarb, eager to experiment with new recipes. However, nothing compared to the timeless comfort of rhubarb butter.
Over the years, I’ve tweaked the recipe slightly—sometimes adding a dash of cinnamon for warmth or a touch of vanilla for a sweeter note. Yet, the original simplicity remains unbeatable. The preparation is straightforward, making it a delightful kitchen project for both novice and experienced cooks alike.
Join me as I guide you through the steps of making your very own rhubarb butter. Whether you’re a rhubarb enthusiast or a curious newcomer, this recipe is sure to become a cherished favorite in your household. Let’s dive into the sweet and tangy world of rhubarb butter together!
Making the Rhubarb Butter
Ingredients:
- 1 lb rhubarb
- 1/2 cup sugar
- 2 tablespoons water
- Squeeze of fresh lemon juice
Directions:
Rinse the rhubarb well and trim off the ends. Slice it into 1-inch pieces. In a heavy-bottomed pot, combine the rhubarb pieces, sugar, and 2 tablespoons of water. Add a squeeze of fresh lemon juice and stir to mix everything together.
Cook the mixture over medium heat, stirring frequently. As it heats, the rhubarb will release its juices, and the mixture will start to boil gently. This process takes about 15-20 minutes. Make sure to keep stirring to prevent burning.
Once the rhubarb is soft and mostly broken down, carefully transfer the mixture to a blender or food processor. Blend until smooth, being cautious with the hot mixture.
Return the smooth puree to the pot and bring it back to a boil. Lower the heat and let it simmer for about 20 minutes, stirring often. Watch to avoid scorching. As it cooks, the rhubarb butter will darken slightly and become more glossy.
Check for doneness by dragging a spoon across the bottom of the pan; if the path stays clear, it’s ready. The butter will thicken more as it cools.
Transfer the rhubarb butter to a glass jar. Let it cool completely before sealing and refrigerating. It will thicken further upon cooling.
This recipe makes about 1.5 cups of rhubarb butter.
FAQs:
How long does it take to make rhubarb butter?
Making rhubarb butter takes a total of 45 minutes, including 5 minutes for preparation and 40 minutes for cooking. During this time, you will need to constantly monitor the mixture to prevent burning and ensure it reaches the desired consistency.
What can I use rhubarb butter for?
Rhubarb butter is versatile and can be used in various ways. Spread it on toast or scones, swirl it into yogurt or oatmeal, or use it as a filling for pastries and cakes. Additionally, it pairs well with savory dishes like roasted meats or cheese platters.
How should I store rhubarb butter?
After cooking, transfer the rhubarb butter into a glass jar and let it cool completely before sealing. Once sealed, refrigerate the jar. Properly stored rhubarb butter will keep in the refrigerator for up to two weeks. Furthermore, you can freeze it for longer storage.
Can I adjust the sweetness of rhubarb butter?
Yes, you can adjust the sweetness according to your taste. If you prefer a sweeter butter, add more sugar during the cooking process. Conversely, for a less sweet version, reduce the amount of sugar. Always taste the mixture as it cooks and make adjustments as needed.
Is there a way to make rhubarb butter smoother?
For a smoother consistency, ensure you blend the cooked rhubarb mixture thoroughly. Use a blender or food processor and blend until there are no visible chunks. Additionally, you can pass the blended mixture through a fine-mesh sieve for an even smoother texture.
Rhubarb Butter
Ingredients
- 1/2 cup sugar
- 1 lb rhubarb
- squeeze of fresh lemon
Instructions
- Rinse the rhubarb thoroughly and trim the ends. Slice it into 1-inch pieces. Place the rhubarb pieces into a heavy-bottomed pot along with the sugar. Add a squeeze of fresh lemon juice and 2 tablespoons of water. Give it a good stir to combine all the ingredients.
- Heat the mixture over medium heat, stirring constantly. Let it cook until the rhubarb starts to release its juices and the mixture comes to a gentle boil. This should take around 15-20 minutes. Keep an eye on it to prevent burning.
- Once the rhubarb is soft and mostly broken down, transfer the mixture to a blender or food processor. Be cautious when blending hot foods to avoid any accidents. Blend until you achieve a smooth consistency.
- Return the puree to the pot and bring it back to a boil. Reduce the heat and let it simmer gently for about 20 minutes, stirring frequently. Watch closely to prevent scorching. As the rhubarb butter cooks, it will darken slightly and become glossier.
- To check if it's done, drag a spoon across the bottom of the pan. If the jam doesn't fill in the space, it's ready. The butter will thicken further upon cooling.
- Transfer the finished rhubarb butter into a glass jar. Allow it to cool completely before sealing and refrigerating. It will continue to thicken as it cools. This recipe yields about 1.5 cups of delicious rhubarb butter.
