Rhubarb Butter

Jams, jellies, and butters are all delicious spreads made with fresh fruits. A butter is a completely smooth spread using equal parts sugar and fruit. When cooked down, it almost becomes the spreadable consistency of softened butter. Rhubarb butter is perfect all summer long, and with a hint of orange, it marries perfectly with fall and winter flavors as well.

Even though it involves canning, this recipe is easy and quick. Have no fear and try this one out for yourself!

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This post is a collaboration with my good friend Entertaining with Beth. Make sure to watch her video for the perfect homemade bread to pair with this rhubarb butter!

More Rhubarb Recipes

• Rhubarb jam is a similar spread that I love to make as well
• Rhubarb wafer cookies – a unique way to incorporate rhubarb into cookies!
• Strawberry rhubarb fool – just like a jello-dish pudding. I love it!
• Make sure to check out my canning 101 guide for more.

Canned Rhubarb Butter

By Kaleb

4.80 from 5 votes

Rhubarb butter is a delicious spread that has so many uses! Although rhubarb is tart, the addition of sugar makes this jam-like treat irresistible!

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

Servings: 6 cups

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Equipment

• 1 Conical strainer
• 1 Food mill
• 1 multi-use waterbath canner
• 1 canning funnel
• 1 jar lifter
• 6 regular mouth lids and rings
• 6 jam jars

Ingredients

• ▢ 4 cups rhubarb washed and chopped
• ▢ 4 cups granulated sugar
• ▢ zest of 1 orange
• ▢ juice of 1 orange
• ▢ ½ cup water

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Instructions 

• Wash the rhubarb and let air dry slightly.
  4 cups rhubarb
• Coarsely chop the rhubarb. The mixture will cook down and become homogeneous, even with larger chunks.
• In a heavy-bottomed kettle, combine rhubarb, sugar, orange zest, orange juice, and water. Place over medium-high heat. Bring to a rolling boil (one that cannot be stirred down).
  4 cups granulated sugar, zest of 1 orange, juice of 1 orange, ½ cup water
• Once rolling, bring the boil down slightly and continue cooking for 20 minutes. The rhubarb will completely break down and the butter will become thick.
• After 20 minutes, remove from heat and pour into a conical strainer (affiliate link) or food mill (affiliate link). Press through, ensuring to extract all possible liquid until left with a dry and gummy paste (this contains all the rhubarb strings and skins).
• Pour hot butter into sterilized jam jars and place lids and rings on top.
• Set directly into a boiling water bath, ensuring jars are covered with one inch of water. Bring back to boil and process for 10 minutes.
• Remove from water bath with jar lifter and let rest until completely cool. Be sure to listen for that “ping” as the lids seal.

Video

Notes

Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.

The variety of rhubarb does not matter; use whatever your garden or local market has. If the rhubarb is a green variety, you may want to color the end result with red food coloring.

Nutrition

Serving: 1 tbspCalories: 34 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!