Rhubarb Butter with Vanilla (Print Version)
Smooth and tangy rhubarb, blended with vanilla and cinnamon, creates an irresistible spread for breads or pastries.
# Ingredients:
→ Main Ingredients
01 -
3 cups (approximately 340 g) chopped rhubarb
02 -
120 g granulated sugar or 110 ml maple syrup or 110 ml honey
03 -
45 ml water
→ Flavorings
04 -
0.5 teaspoon ground cinnamon (optional)
05 -
Pinch of salt
06 -
0.5 teaspoon vanilla extract
# Instructions:
01 -
Place chopped rhubarb, selected sweetener, and water in a medium saucepan.
02 -
Bring to a simmer over medium heat, stirring occasionally until the mixture begins to soften.
03 -
Reduce heat to low and cook, stirring frequently, for 20–25 minutes until rhubarb completely breaks down and mixture reaches a thick, spreadable consistency.
04 -
Remove pan from heat. Stir in cinnamon (if using), salt, and vanilla extract until fully blended.
05 -
Let cool briefly. Transfer mixture to a blender or food processor and purée until silky smooth.
06 -
Pour the blended mixture into sterilised jars. Allow to cool completely before sealing.
07 -
Store in the refrigerator for up to 2 weeks, or freeze for extended storage.
# Notes:
01 -
For vibrant flavour, use fresh rhubarb and taste for sweetness after blending; adjust with additional sweetener if desired.