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Cinnamon Rhubarb Butter

A spoonful of vibrant pink Cinnamon Rhubarb Butter resting on a white plate under bright light.
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Make this smooth, spiced rhubarb butter at home. It is a simple recipe for preserving spring rhubarb into a sweet topping perfect for toast or desserts.

Ingredients

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  • 3 lbs fresh rhubarb, trimmed and cut into 1-inch pieces
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup water
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Combine the cut rhubarb, granulated sugar, brown sugar, water, cinnamon, nutmeg, and cloves in a large, heavy-bottomed pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugars dissolve.
  3. Reduce the heat to low and simmer, uncovered, for 45 to 60 minutes. Stir frequently, especially as the mixture thickens, to prevent scorching on the bottom. The rhubarb should break down completely.
  4. Remove the pot from the heat. Use an immersion blender to blend the mixture until it is completely smooth, resembling a thick butter or applesauce consistency. Alternatively, carefully transfer the mixture in batches to a standard blender and process until smooth, then return it to the pot.
  5. Return the smooth butter to low heat and cook for another 10 to 15 minutes, stirring constantly, until it is very thick and coats the back of a spoon heavily. This step is important for achieving the ‘butter’ texture.
  6. Ladle the hot rhubarb butter into clean, sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean.
  7. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude, to seal for shelf storage. If not canning, cool completely and store in the refrigerator.

Notes

  • For a very smooth texture, you can press the cooked rhubarb through a food mill before blending.
  • If you prefer a less sweet spread, reduce the total sugar by 1/4 cup.
  • This homemade rhubarb butter keeps well in the refrigerator for up to three weeks or can be frozen for up to six months.

Nutrition

Find it online: https://cravybite.link/cinnamon-rhubarb-butter-recipe/