Homemade Rhubarb Butter
Rhubarb is a wonderful addition to any garden. It's a fantastic edible perennial that can be planted in a vegetable garden or used decoratively in your landscaping. It is one of the first plants to emerge in the spring, its bright red stalks and large lush green leaves are a real showstopper. This morning, we finally got around to picking our overgrown rhubarb. We’re going to use some of it to try a new recipe and freeze the rest.
Rhubarb is not only visually striking but also incredibly versatile in the kitchen. Its tart flavor makes it a perfect ingredient for both sweet and savory dishes. Traditionally used in pies and jams, rhubarb can also be transformed into delicious sauces, relish, and butters.
Growing rhubarb is relatively easy. It thrives in well-drained soil and a sunny spot in the garden. Once established, it requires minimal to no maintenance. I split my rhubarb off of the plants at my parents home; they are over 30 years old!
Harvesting rhubarb is easy: gently pull the stalks from the base to detach them from the plant. WARNING: do not cut your rhubarb stalks! Doing so leaves part of the stalk behind which can rot and infect the root. Be sure to leave a few stalks behind to allow the plant to continue thriving. I normally pick the rhubarb a few times throughout the season. A old wives tale is that you can harvest rhubarb in any month that does not have a R. Regular harvesting encourages new growth, but it's essential to stop harvesting by mid to late summer to allow the plant to recover and store energy for the next growing season.
Today, we’re making a spin on a classic apple butter recipe that I prepare every year for the high holidays.
Ingredients:
8 cups rhubarb cleaned
8 cups sugar
1/2 cup water
Zest and juice of 1 lemon
Instructions:
1. Roughly chop your rhubarb and add it to your crockpot.
2. Add the sugar, water, lemon zest, and juice to the crockpot. Give it a good stir, set the crockpot to high, and cover.
3. Once the rhubarb is soft, use an immersion blender to blend the rhubarb into a smooth sauce.
4. After blending, remove the lid and allow the liquid to cook out of your butter. Let it cook until it reaches the desired thickness.
5. Once your butter has thickened, ladle it into prepared canning jars, leaving a 1/4-inch headspace. I allowed ours to cook for 10 hours before labeling into jars. The longer you anllow it to cook the richer and thicker your butter will be.
6. Add the seals and lids, and process the jars in a water bath canner for 15 minutes.
Rhubarb butter is a delightful and versatile spread that can be enjoyed on toast, biscuits, or even as a topping for desserts. Happy canning!
Serving Suggestions:
Use this butter any way you would use a traditional jam or jelly!
I hope you enjoy this recipe. Don’t forget to share your experiences and any variations you try in the comments below. If you liked this post, feel free to share it with friends and family on social media.
Happy gardening and happy canning!