A Sweet and Tangy Springtime Favorite
If you’re looking for a flavorful way to celebrate spring, homemade rhubarb butter is a must-try recipe that brings out the best in this tart, colorful vegetable. While often mistaken for a fruit, rhubarb is technically a vegetable—but thanks to its naturally sour taste, it pairs beautifully with sugar to create vibrant, jammy spreads like this one. With just five simple ingredients, this rhubarb butter is smooth, tangy, and irresistibly delicious.
Perfect for spreading on toast, mixing into yogurt, spooning over pancakes, or swirling into desserts, this versatile rhubarb spread can transform everyday meals into something special. Whether you’re new to cooking with rhubarb or already a fan, this easy, elegant recipe is sure to become a seasonal staple in your kitchen.
What Is Rhubarb Butter?
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This rhubarb butter recipe uses fresh or frozen rhubarb, making it accessible year-round. The end result is a glossy, magenta-hued spread that’s bold in flavor yet smooth in texture—perfect for breakfast, snacks, or even savory pairings.
Why You’ll Love It
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Uses only five ingredients
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No pectin or fancy equipment required
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Naturally thick and smooth
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Bursting with seasonal flavor
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Ready in under 30 minutes
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Customizable sweetness and texture
Ingredients You’ll Need
The beauty of this rhubarb butter lies in its simplicity. With just a few ingredients, you can create a rich, sweet-tart spread that’s as visually appealing as it is delicious.
Ingredient List
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4 cups chopped rhubarb – fresh or frozen
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1/2 cup granulated sugar – adjust depending on the tartness of your rhubarb
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1/4 cup water – helps the rhubarb cook evenly and break down
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1 teaspoon lemon juice – enhances brightness and preserves color
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1/2 teaspoon vanilla extract (optional) – adds warmth and depth
Ingredient Tips
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Use trimmed rhubarb stalks and avoid the leaves, which are toxic.
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If using frozen rhubarb, there’s no need to thaw before cooking.
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Adjust the sugar to taste—start with less and add more after cooking if needed.
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Fresh lemon juice is preferred for a cleaner citrus flavor.
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Vanilla extract is optional but enhances the overall richness of the spread.
How to Make Rhubarb Butter
Making rhubarb butter is a straightforward process that takes less than 30 minutes from start to finish. You don’t need any special equipment—just a saucepan and a blender if you prefer a smoother texture.
Step-by-Step Instructions
Step 1: Combine Ingredients
In a medium saucepan, add the chopped rhubarb, sugar, and water. Stir to combine. Set the pan over medium heat and bring the mixture to a simmer.
Step 2: Simmer Until Tender
Let the rhubarb mixture cook gently for about 15 to 20 minutes, stirring occasionally. The rhubarb should break down into soft fibers and begin to form a thick, jammy consistency. Stir regularly to avoid burning and ensure even cooking.
Step 3: Add Flavor Enhancers
Once the rhubarb is fully softened, stir in the lemon juice and vanilla extract if using. These additions balance the sweetness and elevate the flavor profile with subtle complexity.
Step 4: Blend for a Smooth Texture (Optional)
If you prefer your rhubarb butter silky smooth, use an immersion blender directly in the pot to puree the mixture. You can also transfer it to a countertop blender or food processor. Be cautious when blending hot liquids—allow the mixture to cool slightly before blending and blend in small batches if needed.
Step 5: Cool and Store
Allow the finished rhubarb butter to cool to room temperature. Transfer it to a clean glass jar or airtight container. Refrigerate for up to 2 weeks. For long-term storage, freeze in small portions for up to 3 months.
How to Use Rhubarb Butter
One of the best things about rhubarb butter is its incredible versatility. This sweet-tart spread can be used in countless ways across breakfast, snacks, desserts, and even savory dishes.
Serving Ideas
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Spread on toast, English muffins, or bagels for a bright, tangy alternative to jam.
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Swirl into yogurt, oatmeal, or cottage cheese for added flavor and a splash of color.
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Use as a cake filling or cupcake center for a fruity surprise.
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Serve with pancakes, waffles, or crepes instead of syrup.
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Spoon over vanilla ice cream or cheesecake for a bold contrast.
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Pair with roasted meats like pork tenderloin or chicken thighs for a gourmet glaze.
Whether you use it for breakfast, brunch, or dessert, rhubarb butter is the kind of spread that feels indulgent without being overly sweet.
Expert Tips for the Best Rhubarb Butter
To make the best possible batch of rhubarb butter, keep these practical tips in mind:
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Cook low and slow to develop richer flavor and a smoother texture.
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Adjust sugar to taste depending on the tartness of your rhubarb variety.
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Use a non-reactive saucepan such as stainless steel or enamel-coated cookware to prevent metallic flavors.
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Don’t skip the lemon juice—it balances the tartness and preserves the color.
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For a chunkier texture, skip the blending step and enjoy it rustic-style.
Storage Instructions
Proper storage ensures that your rhubarb butter remains fresh and safe to eat.
Refrigerator Storage
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Store in airtight containers or clean glass jars.
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Keeps fresh in the refrigerator for up to 2 weeks.
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Always use a clean spoon to avoid introducing bacteria.
Freezer Storage
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Portion into small containers or freezer-safe bags.
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Label with the date and contents.
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Freeze for up to 3 months.
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Thaw in the refrigerator overnight before using.
Avoid freezing in non-tempered glass containers unless they are specifically marked as freezer-safe.
Variations and Customizations
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Strawberry Rhubarb Butter – Replace half of the rhubarb with chopped strawberries for a classic flavor combo.
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Spiced Rhubarb Butter – Add ground cinnamon, ginger, or nutmeg for a cozy twist.
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Citrus Zest Boost – Stir in orange or lemon zest for a citrus-forward flavor.
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Honey-Sweetened Version – Use honey instead of sugar for a natural sweetener and floral notes. Start with 1/3 cup and adjust to taste.
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Almond Extract – Replace the vanilla with almond extract for a nutty, aromatic variation.
Each version adds a new dimension to the base recipe while maintaining that signature sweet-tart profile.
Frequently Asked Questions
Can I use frozen rhubarb?
Absolutely. Frozen rhubarb works just as well as fresh. There’s no need to thaw it before cooking, although you may need to extend the cooking time slightly to account for the extra moisture.
Is this recipe suitable for canning?
No, this particular recipe isn’t formulated for canning. Because it’s low in sugar and acidity, it doesn’t meet safe canning guidelines. For shelf-stable rhubarb preserves, use a tested canning recipe from a trusted source like the Ball Canning Guide or USDA.
Can I make a sugar-free version?
You can try using alternative sweeteners like stevia or monk fruit, though the final texture and taste may vary. Keep in mind that sugar also acts as a preservative, so sugar-free versions may spoil more quickly.
How long does rhubarb butter last?
In the refrigerator, rhubarb butter lasts up to 2 weeks. In the freezer, it will keep for up to 3 months.
Why You Should Make This Rhubarb Butter Recipe Today
There’s something deeply satisfying about making your own homemade spread, especially when it showcases the bright, tangy flavor of fresh rhubarb. Whether you’re enjoying it on morning toast, folding it into pastries, or pairing it with savory dishes, rhubarb butter is a delightfully simple recipe that delivers big on flavor.
It’s easy to make, uses minimal ingredients, and can be customized to suit your taste. Best of all, it’s a great way to make use of seasonal rhubarb or even clean out your freezer stash. This is the kind of homemade treat that feels both rustic and elegant—perfect for everyday use or special occasions.
So the next time you see rhubarb at the market or harvest some from your garden, give this recipe a try. Your breakfast table—and your taste buds—will thank you.
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Homemade Rhubarb Butter Recipe
- Total Time: 25 minutes
- Yield: About 1½ cups 1x
- Diet: Vegan
Description
A vibrant, smooth rhubarb butter made with just 5 ingredients. Sweet, tangy, and perfect for toast, yogurt, or desserts.
Ingredients
- 4 cups chopped rhubarb (fresh or frozen)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Combine rhubarb, sugar, and water in saucepan; bring to simmer.
- Cook 15–20 minutes, stirring, until thick and broken down.
- Stir in lemon juice and optional vanilla.
- Blend for smooth texture if desired.
- Cool and store in fridge up to 2 weeks.
Notes
- Adjust sugar depending on rhubarb tartness.
- Use frozen rhubarb directly—no need to thaw.
- For chunkier butter, skip blending.
- Add spices like cinnamon or ginger for variation.
- Not suitable for canning—refrigerate or freeze.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Spreads & Condiments
- Method: Stovetop Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (based on approx. 24 servings per batch)
- Calories: 15 per serving
- Sugar: 3.5 g
- Sodium: 0 mg
- Fat: 15 per serving
- Saturated Fat: 3.5 g
- Unsaturated Fat: 0 mg
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.4 g
- Protein: 0.1 g
- Cholesterol: 0 mg
Keywords: rhubarb butter, rhubarb spread, fruit butter, spring recipes, easy jam alternative, vegan rhubarb recipe, rhubarb condiment, gluten-free spread
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