Easy Rhubarb Butter
This recipe has become one of those simple pleasures I return to year after year. It started when I had a few extra stalks of rhubarb from the garden and decided to try something different—something beyond pie or crumble. The result? A vibrant, silky spread that my kids beg for and that has earned a permanent spot in our fridge.
What I love most is how effortless it is. With just a few ingredients, you get this velvety, jewel-toned spread that tastes like sunshine in a jar. Whether I’m slathering it on warm toast in the morning or swirling it into plain yogurt for a quick snack, it’s a little burst of joy every time. And don’t even get me started on how my husband eats it by the spoonful straight from the jar when he thinks no one’s watching!
It’s honestly one of those recipes that quietly becomes the star of the show. Guests always ask for the recipe, and I love seeing their surprised faces when I tell them how easy it is to make. If you’re looking for something quick, beautiful, and completely irresistible, this rhubarb butter is the answer. It’s a little jar of magic, and I’m so excited to share it with you.
Questions I Often Get Asked About This Recipe
Can I use frozen rhubarb?
Yes! Just be sure to thaw and drain it first to avoid excess water in the final butter.
How long does rhubarb butter last in the fridge?
Stored in a sealed jar or airtight container, it will last up to 2 weeks in the fridge.
Can I freeze it?
Absolutely. Let it cool completely, then store in freezer-safe jars or containers for up to 6 months.
Is this safe for canning?
Because of rhubarb’s acidity and the sugar, some people do can it. However, follow official canning guidelines closely if you plan to preserve it that way.
Can I reduce the sugar?
You can, but keep in mind that sugar helps thicken the butter and balances the tartness of rhubarb. Start by reducing slightly and adjust to taste.
What You Need to Make Easy Rhubarb Butter
Ingredients:
2 pounds fresh rhubarb (roughly chopped)
1 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon ground cinnamon (optional)
Special Equipment:
Medium saucepan
Blender or immersion blender
Mason jars or glass containers for storage
How to Make Easy Rhubarb Butter
Prepare the rhubarb: Wash and chop rhubarb into small pieces. No need to peel—just trim the ends.
Cook it down: In a medium saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb breaks down (about 20-25 minutes).
Blend it smooth: Remove from heat and let cool slightly. Use an immersion blender (or transfer to a standard blender) to puree until completely smooth.
Add flavor (optional): Stir in vanilla extract and cinnamon, if using.
Cool and store: Let the rhubarb butter cool fully, then spoon into jars. Store in the refrigerator or freeze for longer shelf life.
Tips for Making the Best Rhubarb Butter
Choose bright, firm rhubarb: Avoid stalks that are limp or discolored.
Adjust sugar to taste: Some rhubarb varieties are more tart than others—taste as you go.
Add strawberries for a twist: A handful of strawberries can mellow the tartness and add depth of flavor.
Use a wide saucepan: It helps the rhubarb reduce faster and develop a thicker consistency.
Double the batch: Trust me—you’ll want extra!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely divine! I’ve made this twice already and my kids eat it on everything—even pancakes!” – Lisa M.
⭐️⭐️⭐️⭐️ “Love how easy this is. Next time I might reduce the sugar a bit for my taste, but still delicious.” – Amanda C.
⭐️⭐️⭐️⭐️⭐️ “This tastes like spring in a jar! Perfect with yogurt or on warm biscuits.” – Jamie R.
⭐️⭐️⭐️⭐️ “Really good and simple to make. I added a touch of ginger and it worked great.” – Dana F.
⭐️⭐️⭐️⭐️⭐️ “This recipe is a keeper! Made a batch for my neighbor and now she wants the recipe too.” – Morgan S.
Printable Recipe
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Easy Rhubarb Butter
A bright and tangy fruit spread made with just a few ingredients, this Easy Rhubarb Butter is perfect for toast, muffins, pancakes, or simply by the spoonful. Silky smooth and naturally vibrant, it's a simple springtime treat you'll return to again and again. Great for freezing, gifting, or jazzing up everyday breakfasts!
Ingredients
- 2 pounds fresh rhubarb (roughly chopped)
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon ground cinnamon (optional)
- Special Equipment:
- Medium saucepan
- Blender or immersion blender
- Mason jars or glass containers for storage
Instructions
- Prepare the rhubarb: Wash and chop rhubarb into small pieces. No need to peel—just trim the ends.
- Cook it down: In a medium saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb breaks down (about 20-25 minutes).
- Blend it smooth: Remove from heat and let cool slightly. Use an immersion blender (or transfer to a standard blender) to puree until completely smooth.
- Add flavor (optional): Stir in vanilla extract and cinnamon, if using.
- Cool and store: Let the rhubarb butter cool fully, then spoon into jars. Store in the refrigerator or freeze for longer shelf life.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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