Ingredients
Equipment
Method
- Start by rinsing your 1 lb of fresh rhubarb thoroughly. Trim off the very ends, discarding any leaves. Then, slice the stalks into uniform 1-inch pieces.
- Place the sliced rhubarb into your medium heavy-bottomed pot. Add the 1/2 cup of granulated sugar, 2 tablespoons of water, and a squeeze of fresh lemon juice. Stir everything gently to combine.
- Place the pot over medium heat. Stir the mixture constantly as it heats until it comes to a boil, and the rhubarb releases its juices and the sugar dissolves.
- Once boiling, reduce the heat slightly to maintain a gentle boil. Simmer for about 15-20 minutes until the rhubarb has softened significantly and mostly broken down.
- Carefully transfer the cooked rhubarb mixture to a blender or food processor. Blend until it is very smooth and has a consistent texture.
- Pour the smooth puree back into the same heavy-bottomed pot. Bring it back to a gentle boil, then reduce the heat to a low simmer. Let it bubble gently.
- Continue to simmer and reduce for about another 20 minutes, or until the mixture has thickened considerably. Stir often, almost constantly, to prevent scorching on the bottom of the pan.
- Your rhubarb butter is ready when it starts to darken slightly and become glossy. To check, drag your spoon across the bottom of the pan; if the fruit butter doesn't immediately fill the cleared space, it's done. It will thicken further as it cools.
- Once the desired thickness is achieved, spoon the finished rhubarb butter into a clean, heat-proof glass jar. Let it cool completely to room temperature before capping and refrigerating.
Nutrition
Notes
For best results, use a heavy-bottomed pot and stir frequently during reduction to prevent scorching. Ensure proper ventilation when blending hot liquids. Store refrigerated for 2-3 weeks or freeze for up to a year. This recipe is not tested for safe canning. Adjust sweetness and spices to taste. Nutrition information is estimated based on common ingredients and serving sizes and may vary.