Description
Rhubarb Butter is a delicious and creamy spread made from fresh rhubarb, sugar, and butter, perfect for toast, muffins, or pancakes.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the chopped rhubarb and sugar. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the sugar has dissolved, about 10-15 minutes.
- Remove the saucepan from heat and let the mixture cool slightly.
- Transfer the rhubarb mixture to a blender or food processor. Add the softened butter, vanilla extract, ground cinnamon, and salt. Blend until smooth and creamy.
- Pour the rhubarb butter into a clean jar or container. Let it cool to room temperature, then cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Serve chilled or at room temperature on toast, muffins, or pancakes.
Notes
- For a spicier flavor, add a pinch of ground ginger or nutmeg to the mixture before blending.
- Substitute half of the sugar with honey or maple syrup for a different sweetness profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Spread
- Method: Stovetop and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg