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–+ servings
Jar of homemade rhubarb butter with rhubarb stalks on the side

Simple Rhubarb Butter

This silky, tangy rhubarb butter is a delightful spring spread made from rhubarb, sugar, and lemon juice, perfect for toast, yogurt, or desserts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Condiment, Spread
Cuisine: American, Seasonal
Calories: 35
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh rhubarb, washed, trimmed, and chopped into 1/2-inch pieces Choose firm stalks with bright color.
  • 1/2 to 3/4 cup granulated sugar Use the lower amount for a tart flavor.
  • 1 to 2 tablespoons fresh lemon juice Fresh juice is best for brightness.

Method
 

Preparation
  1. Wash the rhubarb and trim off the leaves if present. Cut stalks into 1/2-inch pieces for even cooking.
  2. Place the rhubarb, sugar, and lemon juice in a medium saucepan over low to medium heat. Stir so every piece touches sugar.
  3. Bring the mixture to a gentle simmer, keeping the pot uncovered so steam can escape and the liquid reduces.
  4. Cook for 15 to 25 minutes, stirring every few minutes until the rhubarb collapses and the juices thicken slightly.
  5. Test for thickness by spooning a little on a plate; if it holds a bit of shape, it is ready.
  6. Remove the pan from heat and let the mixture cool for a few minutes to avoid splattering when blending.
  7. Purée until smooth using an immersion blender or countertop blender in batches.
  8. Spoon the butter into clean jars, let cool to room temperature, then refrigerate. Use within 2 to 3 weeks, or freeze for longer storage.

Nutrition

Serving: 1Calories: 35kcalCarbohydrates: 9gSugar: 8g

Notes

Store in clean, airtight jars in the refrigerator for 2 to 3 weeks. Freeze in freezer-safe containers for up to 6 months. For shelf-stable jars, follow a tested home-canning method.

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