Rhubarb Butter!

All I do is post about rhubarb. It’s the vegetable that keeps on giving, as it’s one of the only things that can live in Alberta.

My plant is already producing lots of stalks with huge leaves (that are smothering out my strawberries) so I’m on a mission to make all the rhubarb recipes known to man.

I adapted this recipe from here, all credit to Meghan Telpner. Hers turned out much nicer looking than mine!

Rhubarb Butter

~Sweet and tart at the same time, great for cinnamon toast, pancakes, french toast, etc!~

4 cups fresh rhubarb, chopped into small pieces

2 apples, peeled, cored and chopped

1 cup raw honey

4 teaspoons vanilla

1 teaspoon cinnamon

1/2 teaspoon ginger

pectin* (optional)

Add rhubarb and apples to food processor and blend until smooth. It will have little chunks, don’t worry about that.
IMG_6830Pour into a large pot, add honey and spices. Bring to a boil and stir well to mix. Reduce heat and let simmer, stirring often. Simmer for 30-40 minutes, depending on how thick you want it.

IMG_6832I did not boil it long enough and mine is runnier than I would prefer but it spreads nicely!

Sterilize a couple jars and lids, and pour/scoop rhubarb butter into jars, leaving a little bit of head space. Tighten lids and let cool. As long as they seal, it will keep for a long time, like jam. I may or may not have been eating from the jar like applesauce. Don’t judge me.

IMG_6831Enjoy!

*If you don’t want to boil it as long, or you want it quite thick, use some pectin to help it set.

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