Table of Contents
  1. Watch how to can this rhubarb butter
  2. Other rhubarb recipes that you'll love:
  3. Rhubarb Butter Recipe

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!

Spoon with rhubarb butter spilling off with jam jar filled with rhubarb butter in background on a gray tray

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

YouTube video

Other rhubarb recipes that you’ll love:

Jar of rhubarb butter on a silver metal tray with extra jars of rhubarb butter in background with white towel underneath
Jar of rhubarb butter on a silver metal tray with extra jars of rhubarb butter in background with white towel underneath

Rhubarb Butter

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 Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 cups


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


  • Wash the rhubarb and let air dry slightly.
  • Coarsely chop the rhubarb. The mixture will cook down and become homogeneous, even with larger chunks.
  • In a heavy-bottomed kettle, combine rhubarb, sugar, zest, juice and water. Place over medium-high heat. Bring to a rolling boil (one that cannot be stirred down).
  • 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.


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.


Serving: 1tbspCalories: 34kcalCarbohydrates: 8.7gProtein: 0.1gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0.3mgPotassium: 16.7mgFiber: 0.1gSugar: 8.4gVitamin A: 0.4IUVitamin C: 0.9mgCalcium: 4.7mgIron: 0mg
Course Spreads
Cuisine American
Difficulty Easy
Method Canning

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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