Can I use frozen rhubarb to make rhubarb butter?

Yes, frozen rhubarb works very well here. Thaw it completely and drain off any excess liquid before adding it to the pot, otherwise you will add significant extra water that lengthens the cooking time. The finished spread will taste just as good as one made with fresh stalks.

My rhubarb butter turned brown instead of pink. What happened?

Brown sugar or an overly high heat setting are the most common culprits. Using granulated white sugar and keeping the heat at medium-low through most of the cook will preserve that pretty pink-to-coral color. Also, make sure your pot is not reactive. Stainless steel or enameled cast iron are the best choices.

How do I know when the rhubarb butter is thick enough?

Do the chilled plate test: spoon a small amount onto a plate you have kept in the freezer for a few minutes. If it holds its shape without running, it is ready. The surface should look glossy and the texture should feel similar to smooth peanut butter when you drag a spoon through it.

Can I reduce the sugar in this recipe?

You can drop the sugar to 1/2 cup for a tangier, more assertive spread. Keep in mind that the sugar does more than sweeten. It also helps with preservation and contributes to the thick, glossy texture. Going below 1/2 cup may result in a thinner consistency and a shorter refrigerator shelf life of about 1 to 2 weeks.

Rhubarb Butter Recipe: Silky Stovetop Spread

Name: Rhubarb Butter: A Silky, Tangy Spread You'll Put on Everything
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups fresh rhubarb stalks (about 1.25 lbs, chopped into 1/2-inch pieces); 3/4 cup granulated white sugar (up to 1 cup if rhubarb is very tart); 2 tablespoons fresh lemon juice; 1/4 teaspoon ground cinnamon; 1 pinch fine sea salt; 1/2 teaspoon pure vanilla extract (added off heat)

Description

Rhubarb butter is a smooth, slow-cooked fruit spread made from fresh rhubarb stalks, sugar, and warm spices. It has a thick, creamy texture and a bright tangy flavor with no pectin needed. This small-batch recipe makes about 2 cups and keeps in the refrigerator for up to 3 weeks.

Ingredients

Scale

For the rhubarb butter:

4 cups fresh rhubarb stalks (about 1.25 lbs, chopped into 1/2-inch pieces)

3/4 cup granulated white sugar (up to 1 cup if rhubarb is very tart)

2 tablespoons fresh lemon juice

1/4 teaspoon ground cinnamon

1 pinch fine sea salt

1/2 teaspoon pure vanilla extract (added off heat)

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Instructions

1. Prep the rhubarb: Wash and trim the rhubarb stalks, discarding all leaves. Chop into 1/2-inch pieces and add them to a medium heavy-bottomed saucepan with the granulated sugar. Stir to combine.

2. Start cooking: Set the pan over medium heat. Stir occasionally and cook for about 8 to 10 minutes until the rhubarb releases its liquid, the sugar dissolves, and the mixture is bubbling steadily with soft, broken-down fruit.

3. Reduce and simmer: Lower the heat to medium-low. Stir in the lemon juice, cinnamon, and sea salt. Cook uncovered for 35 to 40 minutes, stirring every 4 to 5 minutes, until the mixture thickens and the bubbles become slow, thick, and volcanic-looking on the surface.

4. Blend until smooth: Remove the pot from heat and let it cool for 5 minutes. Use an immersion blender to puree the mixture directly in the pot until completely smooth, or transfer to a blender in batches with the lid slightly open to release steam.

5. Finish cooking: Return the blended spread to the pan over medium-low heat. Stir constantly for 5 to 8 more minutes until it thickens back to a spreadable consistency. To test doneness, drop a small spoonful onto a chilled plate: it should hold its shape with only a slow, lazy spread.

6. Add vanilla and jar: Remove from heat and stir in the vanilla extract. Spoon the hot rhubarb butter into clean glass jars and let it cool completely at room temperature before sealing. Refrigerate for up to 3 weeks.

Notes

Store in the refrigerator for up to 3 weeks in a sealed jar, or freeze in airtight containers for up to 4 months. Thaw overnight in the refrigerator and stir well before serving.

To reduce sugar: You can use as little as 1/2 cup sugar for a tangier spread, but the texture may be slightly thinner and the shelf life will be shorter, about 1 to 2 weeks refrigerated.

Color tip: Use granulated white sugar and a stainless steel or enameled cast iron pot to keep the spread a bright coral-pink color. Brown sugar or reactive pans can cause browning.

Doubling the batch: This recipe doubles easily. Add about 15 to 20 extra minutes of cooking time when doubling, and stir more frequently near the end to prevent sticking.

Prep Time: 10 min
Cook Time: 50 min
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 45 kcal
Sugar: 10 g
Sodium: 12 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 0 g
Cholesterol: 0 mg