Rhubarb Butter

1. Chop the rhubarb into a large bowl. Stir in the sugar. Let sit at room temperature for 2 hours, stirring frequently and scraping the sides of the bowl to incorporate all the sugar. Cover and refrigerate overnight.

2. When you’re ready to can, pull the rhubarb from the fridge and put 2 or 3 small plates in the freezer for testing later.

Drain the juice from the bowl of rhubarb into an 8-qt. stockpot. Scrape any undissolved sugar into the pot as well.

3. Bring the juice to a boil then add chopped rhubarb. Return to a rolling boil—one that does not stir down—and boil for 20 minutes. Decrease the heat to avoid scorching and still maintain the boil. Stir frequently, if not continuously.

4. When the 20 minutes is up, pull a chilled plate from the freezer. Spoon a bit of the cooked rhubarb onto the plate and let it sit for a couple of minutes. Push the outside edge of this small bit of rhubarb to test the set. If it’s too runny, continue cooking and checking every 2 minutes until you reach the set you like. If the set is to your liking, you are ready to can!

5. Stir in the lemon juice and remove from heat. Fill four, hot, clean pint jars, leaving 1/8 inch head space. Process in a hot water bath for 5 minutes. Cool slowly, away from drafts.

There are pictures and more detail on the related blog post. Enjoy!