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
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/4 to 1/2 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.
