There’s something incredibly nostalgic and comforting about the sweet-tart flavor of rhubarb. Every spring, I find myself eagerly scanning the farmers’ market for those vibrant red-green stalks, just waiting to be transformed into something delicious. This Rhubarb Butter is one of my absolute favorite ways to preserve that fleeting seasonal flavor — it’s bright, fruity, gently spiced, and sweetened naturally with honey. The best part? It’s wonderfully simple to make and totally free of refined sugar.

Spread it on toast, swirl it into yogurt, or spoon it over pancakes — however you enjoy it, this rhubarb apple butter is pure joy in a jar. Let me show you why this recipe has become a spring ritual in my kitchen.

Why This Rhubarb Butter Deserves a Spot in Your Fridge

This rhubarb butter recipe hits all the right notes: it’s tangy, naturally sweetened, velvety smooth, and surprisingly easy to make. I love it because it uses minimal ingredients — just rhubarb, apple, honey, vanilla, and cinnamon — yet delivers such a rich, layered flavor.

It’s also incredibly versatile. You can enjoy it as a spread on warm bread, use it as a fruity topping on oatmeal, or even stir it into baked goods like muffins or cakes. If you’re a fan of fruit preserves but want something a little lighter and more elegant than jam, this is your recipe.

Best of all, there’s no refined sugar involved. The apple adds natural sweetness and body, while the honey gently enhances the flavor without overpowering the rhubarb’s signature tang. This is a wholesome, family-friendly condiment that feels indulgent without being overly sweet.

Let’s Make This Velvety Rhubarb Butter

This recipe comes together in two simple stages: a quick puree in the blender, followed by a slow simmer on the stovetop. In under 30 minutes, you’ll have a warm, fragrant pot of fruit butter ready to jar and savor.

Here’s a quick look at what you’ll need:

4 stalks of rhubarb (about 4 cups chopped)
1 apple, cored and chopped (I like using a sweet variety like Fuji or Gala)
1/2 cup honey
2 teaspoons vanilla extract
1/4 to 1/2 teaspoon ground cinnamon (adjust to your taste)

The apple is the secret weapon here — it adds natural pectin for a silky-smooth consistency and balances the tartness of the rhubarb. The cinnamon and vanilla round everything out with warm, cozy notes.

Step-by-Step: How to Make Rhubarb Butter

Blend the Fruit
Add the chopped rhubarb and apple to your blender or food processor. Blend until the mixture is very smooth and creamy. This helps the butter cook down evenly and reach that silky finish.
Combine Ingredients in a Pot
Pour the puree into a medium-sized saucepan. Stir in the honey, vanilla extract, and cinnamon. Start with 1/4 teaspoon of cinnamon and taste as it cooks — you can always add more later.
Bring to a Boil
Turn the heat to medium-high and bring the mixture to a gentle boil. Stir occasionally to keep it from sticking or scorching on the bottom.
Simmer Until Thickened
Reduce the heat to low and let it simmer uncovered for 15–20 minutes, stirring every 4–5 minutes. You’ll notice the color deepen and the texture become thicker and glossier.
Jar and Cool
Once the rhubarb butter has reached your desired consistency (I like mine thick enough to spread but not too stiff), transfer it into a clean jar or container. Let it cool completely before sealing.
Store and Enjoy
Store your rhubarb butter in the fridge, where it will keep for up to 2 weeks. If you’re a canning pro, feel free to preserve it for longer storage following proper canning procedures.

Ingredient Notes and Easy Substitutions

Rhubarb: Look for firm, crisp stalks with a deep red hue — they tend to be sweeter and more flavorful. If you only have greenish rhubarb, don’t worry — the honey and apple balance out the tartness beautifully.
Apple: I prefer sweet apples like Gala, Honeycrisp, or Fuji, which help mellow the tang. If you use a tart apple like Granny Smith, consider adding a touch more honey.
Honey: You can substitute maple syrup if you prefer a different natural sweetener. Agave also works, but you may want to adjust the quantity based on sweetness.
Cinnamon & Vanilla: Both are optional, but they add such lovely warmth and depth. You could also try ground ginger or cardamom for a twist.

Tips for a Smooth, Flavorful Rhubarb Butter

Always puree first – Starting with a smooth base ensures even cooking and a creamy texture.
Use a wide-bottomed pan – This helps the butter reduce faster and more evenly.
Don’t rush the simmer – Low and slow is key to developing flavor and achieving that luscious consistency.
Taste as you go – Rhubarb varies in tartness, so adjust the sweetness and spices to your preference.
Let it cool before storing – Hot fruit butter can create condensation in jars, which shortens shelf life.
Keep an eye on the heat – If it’s too high, the mixture may splatter or scorch. A gentle simmer is all you need.

Creative Twists on Classic Rhubarb Butter

Once you’ve nailed the basic recipe, there are so many fun ways to riff on it:

Strawberry-Rhubarb Butter: Add 1 cup of fresh or frozen strawberries to the blender with the rhubarb and apple.
Ginger-Rhubarb: Stir in 1/2 tsp of freshly grated ginger while cooking for a spicy kick.
Citrus Zest: A touch of lemon or orange zest added during cooking brightens everything up.
Herbal Touch: A sprig of rosemary or thyme simmered in the pot (then removed before jarring) adds an earthy note.
Chia Rhubarb Jam: Stir in 1 tablespoon of chia seeds during the last 5 minutes for a fiber boost and a jammy texture.

How to Store, Freeze, and Reheat Rhubarb Butter

Refrigerator: Store in an airtight jar in the fridge for up to 2 weeks.
Freezer: Spoon into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before using.
Reheat (Optional): If you’d like to serve it warm, just scoop out what you need and microwave for 10–15 seconds or warm gently on the stove.

Frequently Asked Questions

Can I use frozen rhubarb?
Absolutely! Just thaw it first and drain off any excess water to avoid a watery butter.

Do I need to peel the apple?
Nope! Once blended and cooked, the peel softens completely. Just core and chop the apple before blending.

How thick should the butter be?
It should be thick enough to spread, like a soft jam or applesauce with a bit more body. If it’s too thin, just simmer a bit longer.

More Fruity Favorites from Nouna’s Kitchen

If you’re loving the bright, tangy flavors in this rhubarb butter, here are a few more fruity and indulgent treats you have to try next:

Sugar Plum Shortbread Cookies – Buttery, melt-in-your-mouth cookies topped with jewel-toned sugar plum preserves.
Berry Croissant Bake – A creamy, custardy brunch dish loaded with fresh berries and flaky croissants.
Raspberry-Filled Almond Snowball Cookies – A dreamy bite of nutty cookie dough wrapped around a sweet-tart raspberry surprise.

And if you’re a visual cook like me, come hang out on Pinterest for even more recipes, kitchen inspo, and fresh seasonal ideas: @nounakitchen on Pinterest. Let’s get pinning and cooking together!

Rhubarb Butter Recipe – Naturally Sweet with Apple & Honey

Author: Nouna
Total Time: 25 minutes
Yield: About 1½ cups 1x
Diet: Vegetarian

Print Recipe

Description

This Rhubarb Butter is a naturally sweet, velvety fruit spread made with fresh rhubarb, apple, honey, and warm spices. It’s quick to make, refined sugar-free, and perfect for spreading on toast, swirling into yogurt, or gifting in little jars. A springtime favorite you’ll want to keep in the fridge all season long!

Ingredients

Scale

4 stalks of rhubarb (about 4 cups, chopped)
1 apple, cored and cut into chunks (Gala or Fuji preferred)
1/2 cup honey
2 tsp vanilla extract
1/4–1/2 tsp ground cinnamon (to taste)

Instructions

Puree the fruit: In a food processor or high-speed blender, combine the chopped rhubarb and apple. Blend until completely smooth.
Transfer to a saucepan: Pour the fruit puree into a medium pot. Stir in the honey, vanilla extract, and cinnamon.
Bring to a boil: Heat over medium-high until the mixture starts bubbling. Stir occasionally to prevent sticking.
Simmer until thick: Reduce the heat to low and let it simmer uncovered for 15–20 minutes. Stir every 4–5 minutes, or until thickened to your liking.
Cool and store: Pour into a clean jar. Let it cool completely before sealing. Store in the fridge for up to 2 weeks.

Notes

Sweetness Tip: Taste your apple before blending — if it’s very tart, add a touch more honey.
Smoothest Texture: Always blend before cooking for a silky, spreadable consistency.
Freezer Friendly: Spoon cooled rhubarb butter into freezer-safe containers and freeze for up to 3 months.
Canning: This recipe can be water-bath canned following safe canning procedures.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Condiments
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 tbsp
Calories: 45
Sugar: 9g
Sodium: 2mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Keywords: rhubarb butter, fruit spread, rhubarb recipe, spring rhubarb, refined sugar free