Rhubarb Butter with Vanilla

Tart and sweet with a velvety texture, rhubarb butter is a vibrant spread I love slathered on toast, biscuits, or dolloped over yogurt. This simple recipe transforms humble rhubarb into a glossy preserve with just a handful of ingredients and a little patience at the stovetop. It makes a stunning homemade gift as well as a delightful treat to savor through spring and early summer.

I remember making this spread when my rhubarb patch first exploded with growth one March. I jarred up a few batches and they disappeared almost faster than I could make them. It is now a household staple for us anytime rhubarb is in season.

Ingredients

• Chopped rhubarb: Fresh stalks give the best color and flavor; pick crisp stalks with no blemishes
• Sugar or maple syrup or honey: Sugar balances the rhubarb’s acidity; choose organic or local if possible
• Water: Helps break down the rhubarb smoothly
• Cinnamon: Adds gentle warmth; completely optional but recommended for a cozy note; use true cinnamon if you have it
• Salt: Just a pinch to heighten the flavors; use fine sea salt
• Vanilla extract: Infuses the butter with a soft floral aroma; real extract makes a difference here

Step-by-Step Instructions

Prepare the Rhubarb:

Wash and chop the rhubarb into even pieces about half inch for even cooking; smaller pieces cook down fastest and give a smoother texture

Combine Ingredients in the Pot:

Place the rhubarb, sugar or chosen sweetener, and water in a medium saucepan; mix everything together so the sugar starts dissolving and the rhubarb is coated

Simmer and Break Down:

Set the saucepan over medium heat and bring to a gentle simmer; stir occasionally so nothing sticks; as the rhubarb starts releasing its juices and softening, the color will become more vivid

Cook Down the Mixture:

Turn the heat to low once bubbling and let it cook uncovered for twenty to twenty-five minutes; stir often with a spatula or wooden spoon; scrape the bottom and sides; the mixture should reduce and thicken into a jammy, spoonable consistency

Add Final Flavorings:

Remove the pot from heat and stir in cinnamon (if using), salt, and vanilla extract; swirl it gently until everything is evenly combined

Blend Until Smooth:

Allow the mixture to cool for about five minutes, then transfer to a blender or food processor; blend until silky smooth; take care not to overfill or blend when steaming hot; let cool briefly if needed

Jar and Cool:

Pour the rhubarb butter into clean, sterilized jars and leave them uncovered until fully cool; this prevents condensation; seal tightly with lids once cool and refrigerate

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Rhubarb is such a nostalgic flavor for me. I loved helping my grandmother cut and stew stalks from her backyard patch. Taking the time to simmer it slowly brings out both taste and childhood memories.

Storage Tips

Rhubarb butter needs to be stored in tightly sealed jars in the refrigerator. It will keep fresh for about two weeks. If you want to extend shelf life even further, freeze portions in small airtight containers. Rhubarb butter also stays delicious when thawed, so it is convenient to store for later months.

Ingredient Substitutions

If you prefer natural sweeteners, maple syrup or honey both work instead of sugar. For extra flavor, you can add a little fresh ginger or swap cinnamon for cardamom. If you are out of vanilla extract, try a splash of lemon juice for brightness or zest for extra fragrance.

Serving Suggestions

Spread it on toasted sourdough, English muffins, or pancakes. Stir a spoonful into warm oatmeal or swirl into Greek yogurt. It also pairs beautifully with cheese boards or as a glaze for roasted chicken and pork. For a treat, layer it into a cake or thumbprint cookies.

Cultural and Historical Context

Rhubarb has a long and storied history in both European and Asian cooking. Originally prized for its medicinal qualities, its tang eventually made it a springtime staple in British and American kitchens. Fruit butters like this one have roots in the tradition of preserving harvests in a simple, low sugar fashion.

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A spoonful of this rhubarb butter transforms any meal into something truly special.

Frequently Asked Questions

→ Can I use honey or maple syrup instead of sugar?

Absolutely. Both honey and maple syrup work well, subtly changing the flavor and sweetness of the spread.

→ Is cinnamon necessary?

Cinnamon is optional, but it adds a warm depth. The spread is delicious with or without it.

→ How should I store the finished spread?

Keep it in a sealed jar in the refrigerator for up to two weeks, or freeze for longer storage.

→ Can I skip blending the mixture?

For a chunkier texture, blending is optional. For a smooth finish, blending is recommended.

→ What can I serve this with?

It's excellent on toast, scones, yogurt, pancakes, or as an addition to cheese boards.