Homemade Rhubarb Butter (2024)

History of Rhubarb

Rhubarb was primarily used for its medicinal benefits throughout much of its history, but once sugar was discovered in the 1600's it soon became popular to use in desserts.

In 1837, as Queen Victoria ascended to the throne, a new cultivar was created in her honor and given the name "Victoria". It was easier to grow than earlier varieties and was sweeter and more tender, causing it to grow in popularity well into the 20th century.

This is still one of the most widely grown varieties today!

Step five: Allow the rhubarb mixture to cool to room temperature before transferring it to a glass jar or airtight container.

Slow Cooker Method

1. Add the rhubarb, water, cinnamon, salt, and sugar to a 4-quart slow cooker (feel free to double or triple the batch).
2. Heat on "low" heat for 2-3 hours, or on "high" heat for 1-2 hours, stirring occasionally to prevent burning.
3. Once the rhubarb is well broken down and smooth, turn off the heat and stir in the vanilla extract.
4. Use an immersion blender to puree the mixture (optional).
5. Allow to cool completely before transferring to storage containers or the freezer.

Storing and Freezing

Storing: Allow to cool before transferring to glass jars or airtight containers with lids. Store in the refrigerator for 1-2 weeks.

Freezing: Transfer the cooled fruit butter to a freezer-safe container or bag (or Souper Cubes). Label and freeze for up to 6 months. Thaw and stir well before using.

Canning Rhubarb Butter

You may have seen some recipes that allow for canning your homemade rhubarb butter recipe, but as someone who is an avid canner, I would recommend against it.

Canning foods is a science, and so I hold the position that all recipes should be tested for safety. You can access safe, tested recipes through the NCHFP or canning jar manufacturers, as well as bloggers who are dedicated to following safe canning guidelines (Healthy Canning, Little Home in the Making, and Simply Canning, to name a few).

If you are looking for a way to preserve your extra rhubarb, there are a variety of tested recipes for jams and jellies, as well as one for stewed rhubarb. Most fruit butters (with the exception of apple butter) are too thick to be considered safe to can, so the best preservation method for those is freezing.

Ways to Use Rhubarb Butter

• Scones
• Tea biscuits
• Muffins
• Ice cream
• Spread on toast
• As a filling for layer cakes
• Used as a filling for oatmeal crumb bars
• Served with cream cheese and biscuits
• Layered with clotted cream and scones

Top Tip

This rhubarb butter recipe can be a little bit sassy while cooking, causing some splattering (especially if the heat is too high!). To avoid this, use a high-sided saucepan or reduce the heat until the sauce simmers gently.

Substitutions

With brown sugar: This will create a more caramelized flavor, but if you like a deep, molasses-like taste this may be a good fit. Substitute it 1:1 for white sugar.

Less sugar: While most fruit butters won't require additional sugar, rhubarb is quite tart and does need some sweetness. That being said, you can scale up or down according to your tastes. You could even swap it out for your favorite sweetener.

With maple syrup: This, like brown sugar, will give a bit of a caramelized flavor. If you want to use maple syrup, substitute it 1:1 for sugar. Note that the thickness of the rhubarb butter will be closer to that of rhubarb sauce.

Variations

• Strawberry Rhubarb Butter: Substitute half of the rhubarb for the same measure of chopped strawberries.
• Orange Rhubarb Butter: Add the zest of one orange, along with 3 tablespoons of orange juice in place of the water called for.
• With Ginger: Finely grate a 1-inch knob of ginger and add it to the simmering fruit.