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?
Cool promptly in shallow containers and refrigerate within 2 hours (within 1 hour if the temperature is above 90°F/32°C). Keep covered at 40°F (4°C) or below and use within 4 days of preparation, or freeze extras promptly.
Can I freeze it?
Yes. Chill promptly, then freeze in freezer-safe containers with room for expansion. Keep frozen at 0°F (-18°C) or below and thaw in the refrigerator.
Is this safe for canning?
No. This is a refrigerator or freezer recipe, not a tested canning recipe. Do not water-bath can it or store it at room temperature. For shelf-stable preserves, follow a research-tested canning recipe exactly; acidity and sugar alone do not establish a safe process for this thick spread.
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 stalks, leaves discarded, 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, wide saucepan
Blender or immersion blender
Mason jars or glass containers for storage
How to Make Easy Rhubarb Butter
Prepare the rhubarb: Discard all leaves; use only the stalks. Wash, trim the ends and chop the stalks into small pieces. There is no need to peel them.
Cook it down: In a medium, wide saucepan, combine rhubarb, sugar and lemon juice. Cook over medium heat, stirring frequently, until the rhubarb breaks down, about 20–25 minutes. Lower the heat if it begins to catch.
Blend it smooth: Remove from the heat and puree carefully with an immersion blender. For a countertop blender, cool and blend only as its manufacturer directs for hot liquids; never seal hot puree in a blender not designed for it. Return the puree to the pan and simmer gently, stirring frequently, until thick and spreadable, with no watery liquid separating. This may take longer than the estimated cooking time.
Add flavor (optional): Stir in vanilla extract and cinnamon, if using.
Cool and store: Transfer to clean, shallow containers and refrigerate within 2 hours (within 1 hour above 90°F/32°C); do not leave it on the counter until completely cold. Cover once chilled and keep at 40°F (4°C) or below for no more than 4 days from preparation, or freeze extras promptly in freezer-safe containers with headspace. Keep frozen at 0°F (-18°C) or below and thaw in the refrigerator. Makes about 2 cups, depending on evaporation. This recipe is not for canning or room-temperature storage.
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: Use a larger, wide pan and allow extra cooking time; cook to the same thick, spreadable consistency rather than relying on the clock.
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 stalks, leaves discarded, 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, wide saucepan
- Blender or immersion blender
- Mason jars or glass containers for storage
Instructions
- Prepare the rhubarb: Discard all leaves; use only the stalks. Wash, trim the ends and chop the stalks into small pieces. There is no need to peel them.
- Cook it down: In a medium, wide saucepan, combine rhubarb, sugar and lemon juice. Cook over medium heat, stirring frequently, until the rhubarb breaks down, about 20–25 minutes. Lower the heat if it begins to catch.
- Blend it smooth: Remove from the heat and puree carefully with an immersion blender. For a countertop blender, cool and blend only as its manufacturer directs for hot liquids; never seal hot puree in a blender not designed for it. Return the puree to the pan and simmer gently, stirring frequently, until thick and spreadable, with no watery liquid separating. This may take longer than the estimated cooking time.
- Add flavor (optional): Stir in vanilla extract and cinnamon, if using.
- Cool and store: Transfer to clean, shallow containers and refrigerate within 2 hours (within 1 hour above 90°F/32°C); do not leave it on the counter until completely cold. Cover once chilled and keep at 40°F (4°C) or below for no more than 4 days from preparation, or freeze extras promptly in freezer-safe containers with headspace. Keep frozen at 0°F (-18°C) or below and thaw in the refrigerator. Makes about 2 cups, depending on evaporation. This recipe is not for canning or room-temperature storage. The 45-minute total is an estimate for preparation, cooking and transfer to containers, excluding final chilling and any extra simmering needed.
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