Description
Make a tangy and sweet spread using fresh rhubarb, cinnamon, and sugar. This recipe results in a thick, flavorful fruit butter perfect for toast or baking.
Ingredients
Scale
- 3 lbs fresh rhubarb, chopped into 1-inch pieces
- 2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Place the chopped rhubarb, water, and lemon juice in a large, heavy-bottomed pot or Dutch oven.
- Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the rhubarb breaks down completely, about 15 to 20 minutes.
- Stir in the sugar, cinnamon, and nutmeg. Continue to cook over medium-low heat, stirring frequently to prevent sticking.
- Cook uncovered for 1 to 1.5 hours, or until the mixture has thickened considerably and coats the back of a spoon. The color will deepen.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the mixture to a standard blender to puree until smooth. Blend in batches if necessary.
- Return the smooth butter to the pot and simmer for another 5 minutes to ensure it is hot before jarring.
- Ladle the hot butter into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids and bands.
- Process in a boiling water bath for 10 minutes for shelf stability, or cool completely and store in the refrigerator for up to 3 weeks.
Notes
- For a smoother texture, press the cooked rhubarb through a food mill before adding sugar.
- If you prefer a less tart spread, increase the sugar by 1/4 cup.
- This butter freezes well in freezer-safe containers for up to 6 months.
- Prep Time: 15 min
- Cook Time: 1 hour 45 min
- Category: Preserves
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 75
- Sugar: 18g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg