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Rhubarb Butter

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Rhubarb in a jar! Tart-sweet with apple butter consistency.

Ingredients

  • 4 pounds Rhubarb
  • 3-½ cups Sugar
  • 2 Tablespoons Store-bought Lemon Juice

Preparation

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!

7 Comments

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Laura on 4.22.2019

I’ve never worked with rhubarb. How do I cut it up for this recipe? My Gram cooked with it and all I remember is it’s very fibrous and she cooked it forever. I donate preserves for a charity auction every year and I thought this would be a nice addition to my others.

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Lark (SparkyLarky) on 2.1.2011

Since I dont have fresh rhubarb right now, if I can find it…can I use frozen?

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callimakesdo on 7.26.2010

This is going on my to make list right away. I love rhubarb! Thanks for the recipe.

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campgrandma on 7.18.2010

This looks great!
From a fellow rhubarb lover :)

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lilmama on 5.13.2010

I made this a couple of weekends ago. It was my first canning experience and it turned out! My canning success aside, it’s delicious. And makes a really unique gift. I’d recommend to anyone looking to use an abundance of rhubarb!

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oikology101 on 4.27.2012

I have a small rhubarb patch and was amazed to discover it was time to harvest already this year (late April)! I went in search of a recipe that wasn’t the same old strawberry combo. I love straight up rhubarb, so I was excited to try this. It took a looooooong time to get it cooked down, but after almost 60 minutes of boiling and turning the heat down constantly to avoid scorching (and I still got some, but no matter–it was still delicious), I finally achieved the set I wanted. It is amazingly tart, yet sweet, and the consistency is heaven in a spoon!! Thanks for sharing!

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lilmama on 5.18.2010

I made this a couple of weekends ago. It was my first canning experience and it turned out! My canning success aside, it’s delicious. And makes a really unique gift. I’d recommend to anyone looking to use an abundance of rhubarb!

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