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Rhubarb Butter

This 3 ingredient rhubarb butter is an easy way to use up all of that rhubarb! It’s simple and delicious, and goes great over toast, pancakes or even oatmeal!

rhubarb butter

Have you ever made your own fruit butter? I have made apple butter in my slow cooker quite often (recipe not on the blog yet) but the only other fruit butter I’ve attempted up until now is a pumpkin butter! Also delicious. This rhubarb butter was born out of my looking for ways to use up ALL of my rhubarb. Even now, in May, the plant is bushy and full!!

I have been resisting cutting into it too much, since I want it to grow and be fruitful, but I couldn’t help myself. The strawberry rhubarb recipes were calling my name!! Plus I always find I end up freezing a ton of rhubarb near the end of the season, since I just can’t keep up with it all. I happen to love rhubarb recipes but my family gets tired of it, haha!

How do you make rhubarb butter?

As I mentioned, and since its kind of my thing, this recipe only requires 3 ingredients! Plus water, but I don’t count it as an ingredient – although – someone rather rudely pointed out to me the other day that my recipe was 4 ingredients, not 3, due to the water. You win some, you lose some.

Anyway, for rhubarb butter you’ll need:

  • 4 cups of rhubarb (about 1 pound)
  • juice of 1 lemon
  • 1/2 cup of honey

You could use granulated sugar in place of the honey if you’d like, but I love the sweetness of the honey plus it is just better for you! You’ll need about 1/4 cup of water as well for this recipe.

To make the recipe, combine the chopped rhubarb with the lemon juice, honey and water, into a small pot and turn the stove temperature to high to get the mixture bubbling. Once boiling, turn the temperature down to low-medium and allow everything to simmer for about 20 minutes.

Remove the mixture from heat, and using either a food processor, blender, or immersion blender (my favorite method), blend the whole mixture until smooth. Pour it back into the pot, then simmer the mixture for 2 hours or until thickened.

Next, pour everything into a heat-proof container or jar, then place it in the fridge to cool completely. It will thicken up even more in the fridge.

The butter will be ready to use after cooling for 4-5 hours.

rhubarb butter

What do you do with rhubarb butter?

Fruit butter is SO good in recipes, like in these breakfast cookies but it’s also just super delicious smeared over a piece of toast! You’d think this rhubarb butter would be tart, but with the honey and lemon juice, it’s sweet and scrumptious!

We’ve also put this on pancakes, French toast, and stirred into oatmeal. It’s very similar to curd in terms of how you could use it. I think it would even be delicious as a filling in a tart, or as a replacement for the curd in a pavlova!

How long does this rhubarb butter last?

Sealed tightly in the fridge, the rhubarb will last for 10 days to 2 weeks. After that you run the risk of it growing mold. If you’re into canning, you could absolutely can this recipe to make it last much longer! It also freezes well. Once completely cool in the fridge, seal it tightly and place it in the fridge. Just be careful if you’re using glass jars in the freezer, as you run the risk of them cracking!

This article from my pal Vanessa was super helpful to me for helping to prevent the cracking!

If you come up with any delicious ways to use this butter, let me know in the comments below!

rhubarb butter
rhubarb butter

Some of my other favorite rhubarb recipes:

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rhubarb butter

Rhubarb Butter


  • Author: Katherine | Love In My Oven
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 8 hours
  • Yield: 1 pint 1x

Description

This 3 ingredient rhubarb butter is an easy way to use up all of that rhubarb! It’s simple and delicious, and goes great over toast, pancakes or even oatmeal!


Ingredients

Scale
  • 4 cups rhubarb, chopped into 1/2″ pieces (about 1 pound)
  • 1/2 cup honey
  • juice of 1 lemon (it doesn’t have to be exact)
  • 1/4 cup water

Instructions

  1. Place all of the ingredients together in a small saucepan, and place it over medium-high heat. Once the mixture begins to bubble and boil, turn it down to medium-low and allow it to simmer, about 25 minutes, stirring every few minutes. 
  2. Remove the pot from heat, then blend the mixture until smooth, using either an immersion blender, high-powered blender, or food processor. Pour the smooth mixture back into the pot, then place it back on the stove over low heat. 
  3. Simmer the rhubarb butter for 2 hours, stirring every so often, until thickened. (It will thicken more as it cools). Pour the butter into a heat-proof container or jar, then place it in the fridge to cool completely, about 4-5 hours. Once cooled, you can use it as a spread on toast, pancakes, or in a baking recipe. 

Rhubarb butter will keep in the fridge, in an airtight container, for 10 days to 2 weeks, tightly sealed. Once the butter has completely cooled, you can freeze it for up to months. Thaw overnight in the fridge. 

Notes

If you know how to can, this rhubarb butter can easily be canned (once cooled) to last longer!

  • Category: spreads
  • Method: stovetop
  • Cuisine: american

Keywords: rhubarb butter // rhubarb curd // preserving rhubarb recipes

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16 Comments

  1. Yes! This is brilliant! I used to make pumpkin and apple butters, but never thought of rhubarb. I’d put it on toast or yogurt. Wonderful.

  2. I’ve made apple butter and quince paste (membrillo), but never rhubarb butter. We love rhubarb and I love this idea!! I can imagine so many delicious ways to enjoy it, including eating it straight with a spoon!

  3. What a great idea for a fruit butter! I love rhubarb season, even though it’s so fleeting! Gotta try this when I get my hands on some rhubarb!

  4. This is such a fabulous idea!! My husband is obsessed with all things rhubarb, so I’m going to be making this ASAP!

  5. Never made any fruit butter; this rhubarb one is absolutely great way to start with ! Thank you Katherine !

  6. That sounds delicious! Can’t beat 3 ingredients. I love anything with rhubarb in it!

  7. Actually, I don’t think I’ve ever made fruit butter, even with apples. (Once I made pumpkin curd with tasted more like pumpkin butter though lol) But rhubarb butter? How unique and intriguing and definitely so delicious! I’ll be mine with my oatmeal (I mean once I’ve recieved a box from you haha. )

  8. I just picked up some rhubarb at our local farmer’s market Katherine! And this looks delicious! I can’t wait to try your recipe!

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