Rhubarb Butter
Author: 
Recipe type: canning
Prep time: 
Cook time: 
Total time: 
Serves: 8 half pints
 
A tart spread that pairs beautifully with toasted breads, scones, and ice cream.
Ingredients
  • 3 pounds rhubarb, washed and diced
  • 2½ cups organic cane sugar
  • 1½ cups water
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • optional: seeds of 1 vanilla bea
Instructions
  1. Place chopped rhubarb, sugar, and water into a heavy stock pot and stir.
  2. Simmer for 20 minutes, stirring frequently until rhubarb has cooked down and softened.
  3. Transfer (in batches) to your blender. I fill the blender about half full at a time. Be very careful with this! Place a thick towel over the top of the blender just in case any decides to splash out at you.
  4. As soon as each batch is blended to a smooth consistency, transfer to a clean stock pot.
  5. Add the cinnamon, cardamom, and optional vanilla seeds. Use a whisk to thoroughly combine. Simmer very gently for another 20 minutes, stirring frequently. You do not want it to scorch, so don't walk away! Get your water bath canner, jars, and lids ready during this time.
  6. After 20 minutes, the consistency will thicken a bit and will resemble applesauce.
  7. Carefully ladle into hot jars, leaving ¼ inch headspace. Wipe the rim, affix lids & rings, and process in a boiling water canner for 10 minutes. Cool completely before storing in a cool, dry, dark location.
Recipe by Yellow Birch Hobby Farm at https://www.yellowbirchhobbyfarm.com/rhubarb-butter/