How to Make Rhubarb Butter

Rhubarb is high in vitamin C.

Nearly any fruit can be cooked down into a rich, flavorful jam known as a butter. With its pleasing pink color and tart flavor, rhubarb butter is a great way to capture the bounty of early summer. It's delicious for breakfast, served with toast, oatmeal, granola or over pancakes. Try combining it with peanut butter for lunch or served over ice cream for dessert. Rhubarb butter is also exquisitely easy to make.

Things You'll Need

• Rhubarb
• Strawberries (optional)
• Sugar
• Salt
• Cinnamon (optional)
• Water
• Knife or scissors
• Cutting board
• Large saucepan
• Wooden spoon

Instructions

1. Rinse the rhubarb in cold water and allow it to drain. Roughly chop or cut it into one-inch pieces. Peel the fibrous backs off the larger stalks and discard or compost them. If you're adding strawberries, slice off the caps and cut the berries in half.

2. Put the wet rhubarb in the saucepan and add a pinch of salt. About 1/4 cup of water is optional. Cover the saucepan over low heat.

3. Cook the rhubarb until it begins to liquify. You'll see fibers beginning to separate from the rest of the pulp.

4. Add sugar and salt to taste. Cinnamon and strawberries are optional. Continue cooking the mixture over low heat, stirring frequently.

5. Cook the mixture until thick and creamy; it may darken slightly.

Tips & Warnings

• Try more complex flavors by adding nutmeg, cloves or vanilla. You can also add other fruits, such as berries or apples. Rhubarb butter is also easy to can for winter use.

References

• Rhubarb; University of Illinois Extension; 2011
• "The All Purpose New Joy of Cooking"; Rhubarb; Irma S. Rombauer et al; 1997

Resources

• Rhubarb; Cooperative Extension Publications; University of Maine; 2008
• Rhubarb; University of Illinois Extension; 2011