Rhubarb Butter

Get it on Google Play

Get it on Google Play


5 c chopped rhubarb, cut stalks no thicker than 1/4"

1 c water

up to 2 c sugar - blogger used 1/2 c white and 3/4 c dark brown, tasted it and added 2 tblsp more white

1/2 tsp cinnamon


1. Add rhubarb and 1 C water to large heavy bottom pot and bring to a simmer. Cook for 15 minutes breaking down the rhubarb with back of spoon/spatula as you stir. Add sugars and cinnamon and bring back to a simmer, reduce heat to a low bubble. You can use all white or any combo of sugar you'd like.

2. You might want to stir constantly (you just want to make sure it doesn't scorch on the bottom), it took about one hour total. You'll know you're getting close when you run the spatula across the bottom of the pan and the mixture separates and you can see the bottom of the pan.

3. Ladle into sterilized jars and process in a hot water bath for 10 minutes. Place on kitchen towel to cool, count the pops and love life. Makes about 3 half pint jars.

Bon Appetit!

Go To Top