Minimal Monday: Rhubarb Butter
The View From the Great Island
How to make thick, rich rhubarb butter --- so much better than jam!
approximately a cup
- 1 lb rhubarb
- ½ cup sugar
- squeeze of fresh lemon
- optional: 1/4 tsp cardamom, or cinnamon, or the seeds of 1 vanilla bean
- Rinse the rhubarb and trim the ends Slice it into 1 inch pieces and put in a heavy bottomed pot along with the sugar. Add 2 tablespoons of water and the lemon juice, and stir to combine.
- Heat, stirring constantly, until the rhubarb starts to give off juice and the mixture comes to a boil. Boil gently for about 20-30 minutes, until the rhubarb is very soft and mostly broken down.
- Puree the mixture, in batches if necessary,. Be careful when pureeing hot liquids, as they can 'explode' up through the spout of the processor or blender.
- Put the puree in a clean pan back on the stove and bring to a boil, then turn down the heat and let it gently bubble away until reduced and thickened about another 20 minutes, Stir often, and be careful not to let the fruit scorch. If you are using the spice or vanilla bean, stir it in now.
- Spoon the finished butter into a glass jar. Let cool, then cap and refrigerate. It will thicken further as it cools. You will have about a cup.