This homemade rhubarb butter is a smooth, tangy-sweet spread made from fresh rhubarb, apple, honey, and warm spices. It’s the perfect way to capture the flavors of spring in a jar and enjoy them all year long. I love how easy it is to make with just a handful of ingredients.
Why I Love This Recipe
I love this recipe because it's both simple and flavorful. The natural tartness of rhubarb is mellowed by the apple and honey, while the vanilla and cinnamon bring a cozy warmth that makes this butter feel indulgent. It’s a great way to use up rhubarb from the garden or market, and I enjoy spreading it on toast, pancakes, or even stirring it into yogurt.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 stalks of rhubarb (about 4 cups), chopped
- 1 apple, cored and cut into chunks
- ½ cup honey
- 2 teaspoons vanilla extract
- ¼ to ½ teaspoon ground cinnamon
Directions
- I start by blending the chopped rhubarb and apple in a food processor or blender until smooth.
- Then I transfer the mixture to a saucepan and stir in the honey, vanilla, and cinnamon.
- I bring it to a boil over medium heat, stirring often, then reduce to a simmer.
- I continue to simmer the mixture for 15–20 minutes, stirring occasionally, until it thickens and darkens in color.
- Once it reaches a spreadable consistency, I remove it from heat and let it cool slightly.
- I pour the cooled butter into a clean jar and store it in the refrigerator once fully cooled.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 1½ cups
Variations
- Citrus Zest: I sometimes add a bit of lemon or orange zest to brighten the flavor.
- Berry Blend: Mixing in strawberries or raspberries gives a beautiful color and extra sweetness.
- Maple Sweetener: Swapping honey with maple syrup adds a rich, earthy flavor.
- Ginger Spice: A pinch of ground ginger gives a nice zing and pairs well with the tartness.
- Herbal Note: A sprig of rosemary or thyme added during cooking adds a savory twist.
Storage/Reheating
- I store the rhubarb butter in a sealed glass jar in the fridge for up to two weeks.
- For longer storage, I freeze it in small containers for up to 6 months.
- If I want to serve it warm, I gently reheat it on the stove over low heat, stirring often to prevent burning.
FAQs
How do I know the rhubarb butter is ready?
It’s done when it thickens to a smooth, spreadable consistency and coats the back of a spoon.
Can I use frozen rhubarb?
Yes, I can use frozen rhubarb. I make sure to thaw and drain it before blending.
Do I need to peel the apple?
I usually don’t. The skin blends in well and adds nutrients, but peeling is fine for a smoother result.
Can I use sugar instead of honey?
Yes, I can substitute honey with granulated sugar or even maple syrup, though the flavor will change slightly.
What can I serve rhubarb butter with?
I love it on toast, English muffins, pancakes, stirred into yogurt, or as a glaze for baked goods.
Conclusion
This rhubarb butter is one of my favorite springtime recipes. It’s easy to make, full of vibrant flavor, and super versatile. Whether I’m enjoying it on breakfast toast or gifting a jar to a friend, it always brings a bit of seasonal joy into the kitchen.
Print
Homemade Rhubarb Butter: A Sweet and Tangy Springtime Spread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 1½ cups
- Category: Condiments, Spreads
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This homemade rhubarb butter recipe is a sweet and tangy springtime spread made with rhubarb, apple, and honey. Easy to prepare in just 30 minutes, it's the perfect way to preserve the flavors of spring. Enjoy it on toast, pancakes, or stirred into yogurt!
Ingredients
- 4 stalks of rhubarb (about 4 cups), chopped
- 1 apple, cored and cut into chunks
- ½ cup honey
- 2 teaspoons vanilla extract
- ¼ to ½ teaspoon ground cinnamon
Instructions
- Blend chopped rhubarb and apple in a food processor or blender until smooth.
- Transfer to a saucepan and stir in honey, vanilla extract, and cinnamon.
- Bring to a boil over medium heat, stirring often.
- Reduce to a simmer and cook for 15–20 minutes until thickened.
- Remove from heat and let cool slightly.
- Pour into a clean jar and refrigerate once fully cooled.
Notes
- For a citrusy twist, add lemon or orange zest.
- Blend with strawberries or raspberries for added color and sweetness.
- Maple syrup can replace honey for an earthy note.
- A pinch of ground ginger or a sprig of rosemary can enhance flavor complexity.
- Store in the fridge for up to 2 weeks or freeze for up to 6 months.
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