Ingredients
Ingredients
- 1 lb rhubarb (about 4 cups, sliced into 1-inch pieces)
- 1/2 cup sugar
- Squeeze of fresh lemon juice
- 2 tablespoons water
Instructions
- Prepare the Rhubarb: Rinse the rhubarb thoroughly, trim off the ends, and slice into 1-inch pieces, discarding any leaves which are toxic. Place the rhubarb in a heavy-bottomed pot along with sugar, water, and a squeeze of fresh lemon juice; stir to combine.
- Cook the Rhubarb: Heat the mixture over medium heat, stirring constantly, until the rhubarb releases juice and the mixture reaches a boil. Then boil gently for 15-20 minutes until the rhubarb is soft and mostly broken down.
- Puree the Mixture: Carefully transfer the hot rhubarb mixture to a blender or food processor. Puree until very smooth, taking care to securely vent the blender lid to prevent splattering from the hot liquid.
- Reduce to Butter Consistency: Return the pureed rhubarb to the stove and bring it back to a boil. Reduce the heat and let it simmer gently for about 20 minutes, stirring often to prevent scorching, until thickened and glossy. The butter is ready when you can drag a spoon across the pan bottom and the mixture holds its shape.
- Cool and Store: Spoon the hot rhubarb butter into a clean glass jar, let cool to room temperature, then cover and refrigerate. The butter will thicken further as it cools. Makes about 1.5 cups.
Notes
- Be cautious when blending hot mixtures to avoid burns; ensure blender lids are vented.
- Use a heavy-bottomed pot to prevent scorching during simmering.
- Rhubarb leaves are toxic and must not be used.
- The fruit butter will thicken more upon chilling, so do not overcook it to dry consistency.
- Store in the refrigerator and consume within 2 weeks for best quality.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
