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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!
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!
Watch how to can this rhubarb butter
Other rhubarb recipes that you’ll love:
- 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!
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Rhubarb Butter
Equipment
- 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
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.
Could I use frozen rhubarb?
My daughter and friends are getting into canning and I referred them to you , you are exalent
will try this