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
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4 stalks of rhubarb (about 4 cups, chopped)
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1 apple, cored and cut into chunks (Gala or Fuji preferred)
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1/2 cup honey
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2 tsp vanilla extract
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1/4–1/2 tsp ground cinnamon (to taste)
Instructions
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Puree the fruit: In a food processor or high-speed blender, combine the chopped rhubarb and apple. Blend until completely smooth.
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Transfer to a saucepan: Pour the fruit puree into a medium pot. Stir in the honey, vanilla extract, and cinnamon.
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Bring to a boil: Heat over medium-high until the mixture starts bubbling. Stir occasionally to prevent sticking.
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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.
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Cool and store: Pour into a clean jar. Let it cool completely before sealing. Store in the fridge for up to 2 weeks.
Notes
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Sweetness Tip: Taste your apple before blending — if it’s very tart, add a touch more honey.
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Smoothest Texture: Always blend before cooking for a silky, spreadable consistency.
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Freezer Friendly: Spoon cooled rhubarb butter into freezer-safe containers and freeze for up to 3 months.
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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