How long does rhubarb butter last?

When stored in an airtight container in the refrigerator, rhubarb butter lasts up to two weeks. Always use clean utensils when scooping to extend freshness.

Can you freeze rhubarb butter?

Yes, rhubarb butter freezes very well. Portion it into freezer-safe containers, leaving some headspace for expansion. It can be frozen for up to three months. Thaw overnight in the refrigerator before using.

Is rhubarb butter the same as rhubarb jam?

No, rhubarb butter is smoother and cooked longer than jam. It does not require pectin and contains no fruit chunks. The result is a creamy, spreadable texture.

Why is my rhubarb butter too thin?

If your rhubarb butter is too thin, it likely needs more simmering time. Continue cooking over low heat until excess moisture evaporates. Keep in mind that it thickens further as it cools.

Rhubarb Butter – 5 Easy Steps to the Perfect Spread

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Rhubarb butter is a smooth, sweet-tart fruit spread made by slowly simmering fresh rhubarb with sugar until thick and velvety. This easy homemade recipe is perfect for toast, yogurt, baking, and freezing.

Author: Emily
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 cups 1x
Category: Spread
Method: Baking or Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

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4 cups fresh rhubarb, chopped
3/4 cup granulated sugar (adjust to taste)
2 tablespoons water
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon ground cinnamon (optional)

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Instructions

Rinse and trim the rhubarb stalks, then chop into even pieces.
Place chopped rhubarb, sugar, and water into a heavy-bottomed saucepan.
Cook over medium heat, stirring occasionally, until the rhubarb releases its juices and begins to soften.
Reduce heat to low and simmer for 15–20 minutes, until the rhubarb is completely tender.
Use an immersion blender (or carefully transfer to a blender) and puree until smooth.
Return the puree to the saucepan and simmer on low heat for another 15–20 minutes, stirring frequently, until thickened.
Stir in vanilla extract or cinnamon if using.
Allow to cool completely before transferring to clean jars. Refrigerate or freeze for storage.

Notes

Use a heavy-bottomed saucepan to prevent burning during simmering.
If using frozen rhubarb, thaw and drain excess liquid before cooking.
For a smoother texture, strain through a fine-mesh sieve before the final simmer.
The mixture thickens further as it cools, so avoid overcooking.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 10g
Sodium: 2mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg

Find it online: https://recipeshots.com/rhubarb-butter/