If you’re looking for a way to celebrate spring produce, this rhubarb butter is a must-try. Naturally sweetened with honey and gently spiced with vanilla and cinnamon, it’s a smooth, fruit-forward spread that’s perfect on toast, biscuits, yogurt, or warm oatmeal.
With just a few ingredients and minimal effort, this simple recipe transforms tart rhubarb into a soft, spoonable preserve that’s as versatile as it is delicious. Whether you’re new to fruit butters or a seasoned canner, this is a spring essential worth making.
Why You’ll Love Rhubarb Butter
- Simple ingredients – No refined sugar or preservatives—just fruit, honey, and spices.
- Bursting with flavor – The rhubarb offers a tangy punch, while apple and honey round things out with natural sweetness.
- Versatile – Spread it on toast, swirl it into yogurt, top pancakes, or use it as a glaze for baked goods.
- Easy to make – No special equipment or complicated steps—just blend, simmer, and store.
What You’ll Need
Equipment
- Blender or food processor
- Medium saucepan or pot
- Wooden spoon or silicone spatula
- Glass jar with lid (for storage)
Ingredients
- 4 stalks of rhubarb (about 4 cups), chopped
- 1 apple, cored and cut into chunks
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon ground cinnamon
Step-by-Step Instructions
1. Blend the Fruit
Add the chopped rhubarb and apple to a blender or food processor. Blend until smooth. This helps reduce cook time and creates a silky texture.
2. Simmer with Flavor
Pour the puree into a saucepan. Stir in the honey, vanilla extract, and cinnamon. Bring to a boil over medium heat, stirring occasionally to prevent sticking.
3. Cook it Down
Once it reaches a boil, reduce the heat to a low simmer. Continue to stir every few minutes to ensure even cooking and prevent scorching. Let the mixture simmer for 15 to 20 minutes, or until thickened. It should coat the back of a spoon and deepen in color.
4. Cool and Store
Remove from heat and let cool slightly. Pour into a clean glass jar and let cool completely before sealing. Store in the refrigerator for up to two weeks—or follow proper canning methods for longer shelf life.
Tips and Notes
- Apple adds more than flavor – It brings natural sweetness and pectin, which helps thicken the butter without added starch.
- Cinnamon is optional but recommended – Start with 1/4 teaspoon and adjust to your preference.
- Strain if desired – For an ultra-smooth finish, pass the cooked butter through a fine mesh sieve before storing.
- Don’t skip the stirring – Frequent stirring helps the mixture reduce evenly and prevents burning.
Ways to Use Rhubarb Butter
This spread is more than just a toast topper. Here are some favorite ways to enjoy it:
- Dolloped over Greek yogurt or oatmeal
- Layered in crepes or pancakes
- Spread on scones or muffins
- Swirled into vanilla ice cream or cheesecake
- Used as a glaze for pound cake or roasted meats
Preservation and Storage
If not canning, store rhubarb butter in a sealed jar in the refrigerator for up to two weeks. For longer storage, use water bath canning methods—ensure proper sterilization and processing times for safe shelf-stable preservation.
Flavor Variations and Add-Ins
One of the best things about fruit butters is how adaptable they are. While the base recipe for rhubarb butter is delicious as-is, you can easily adjust it to suit your taste or the season. Here are some creative variations and flavorful additions to experiment with:
Citrus Twist
Add 1 tablespoon of lemon or orange zest to brighten the flavor and enhance the natural tartness of the rhubarb. A splash of fresh lemon juice can also help balance the sweetness.
Berry Blend
Mix in a handful of strawberries, raspberries, or cherries with the rhubarb and apple before blending. Berries add vibrant color and an extra layer of flavor, making the butter even more fruity and rich.
Maple Touch
Substitute part or all of the honey with pure maple syrup for a deeper, earthier sweetness that pairs beautifully with cinnamon and vanilla.
Ginger Spice
Add 1/4 teaspoon of ground ginger or a few slices of fresh ginger while simmering for a warming, spicy kick. Be sure to remove the fresh ginger pieces before blending or storing.
Herbal Infusion
Toss in a sprig of fresh rosemary or thyme while the mixture simmers. Remove it before jarring for a subtle herbal note that adds complexity.
Cardamom or Clove
If you love warm spice blends, try adding a pinch of ground cardamom or clove. These spices pair well with apple and honey and give the butter a cozy, spiced aroma.
Final Thoughts
This rhubarb butter recipe is a simple yet flavorful way to preserve the taste of spring. Whether you’re enjoying it fresh from the fridge or pulling it from the pantry months later, it delivers that perfect balance of tangy and sweet with a comforting, spiced undertone.
It’s easy, elegant, and a beautiful addition to any breakfast or dessert table. Give it a try—you just might find yourself making batch after batch every spring.
Rhubarb Butter
Equipment
- – Blender or food processor
- – Medium saucepan or pot
- – Wooden spoon or silicone spatula
- – Glass jar with lid (for storage)
Ingredients
- – 4 stalks of rhubarb about 4 cups, chopped
- – 1 apple cored and cut into chunks
- – 1/2 cup honey
- – 2 teaspoons vanilla extract
- – 1/4–1/2 teaspoon cinnamon
Instructions
- Puree the apple and rhubarb in a food processor or blender until smooth.
- Pour the mixture into a pot and stir in the honey, vanilla extract, and cinnamon.
- Bring the mixture to a boil, stirring occasionally.
- Reduce the heat to a simmer and continue stirring every few minutes.
- Let it cook for about 15–20 minutes, or until the mixture thickens to your desired consistency.
- Pour into a clean jar and let it cool completely (follow canning instructions if preserving).
- Store in the refrigerator and enjoy as a spread or topping.
Notes
– Adjust the cinnamon to taste for a warmer or milder spice note.
– For a smoother texture, strain the mixture before storing (optional).
– Keeps well in the fridge for up to 2 weeks, or longer if canned properly.