Honey Lemon Rhubarb Butter: The Easiest 3-Ingredient Spread You’ll Ever Make (Can, Freeze, or Enjoy Fresh!)
Discover an incredibly delicious, unbelievably easy-to-make three-ingredient rhubarb butter, subtly sweetened with pure honey and brightened with fresh lemon. This simple recipe is poised to revolutionize your perception of rhubarb! Perfect for making ahead, it can be effortlessly frozen or safely preserved through water bath canning.
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Rhubarb is often an overlooked gem, especially for those who didn’t grow up with it. For many, including myself, it was only after cultivating this robust perennial in the garden that its true potential began to unfold. Rhubarb is one of the earliest plants to produce in the spring, offering a bountiful harvest that signals the start of the preserving season. Its vibrant stalks, ranging from deep red to pale green, are a welcome sight after a long winter.
My initial forays into rhubarb recipes typically involved savory delights like Spicy Rhubarb Chutney, a concoction so flavorful it transformed simple pork dishes into culinary masterpieces. This chutney’s incredible taste even inspired me to explore the broader world of chutneys, eventually leading to our family’s enduring favorite, Addictive Tomato Chutney. I also discovered the tangy delight of Rhubarb Barbecue Sauce, a freezer staple perfect for grilling all year long.
However, it was this particular recipe for a super simple, all-natural rhubarb butter that truly shattered any preconceived notions I had about rhubarb. While I appreciate its tartness, I never imagined it could achieve such a smooth, nuanced flavor profile with so few ingredients.
If you’re curious, rhubarb butter is distinct from rhubarb jam. It boasts a much smoother texture, almost velvety, and is typically less sweet, allowing the natural tang of the fruit to shine through beautifully. It’s a sophisticated spread that offers a different experience compared to traditional fruit jams.
Who would have thought that combining just three humble ingredients could yield such an extraordinary result?
If you’re among those who claim not to enjoy rhubarb, I wholeheartedly challenge you to give this recipe a try. It might just be the revelation you never knew you needed. And for those who believe they’ve “been there, done that” with various fruit butters? Prepare to be surprised; this one is truly in a league of its own.
This recipe for honey lemon rhubarb butter is simply irresistible. It is an exquisite blend of sweet and tart, with a delightful complexity that belies its simplicity.
To be entirely honest, even I was taken aback by its incredible outcome. When I first started developing this recipe, I anticipated it would be pleasant, perhaps even better than average, especially after incorporating my beloved lemon flavor. However, there was a lingering uncertainty. Lemon isn’t typically associated with sweetness, and rhubarb is often paired with sweeter fruits like strawberries or oranges to balance its tartness. Despite these conventional pairings, my preference for tart flavors encouraged me to persevere with the lemon. I am so incredibly glad I did; the finished product is truly phenomenal!
Simple & Wholesome Ingredients
The beauty of this fruit butter lies in its remarkably straightforward and wholesome ingredient list. You’ll only need three primary components, plus a splash of water:
- Fresh rhubarb, ideally from your garden or a local farmer’s market, for the best flavor and vibrant color.
- Natural honey, providing a delicate sweetness that complements the rhubarb’s tang without overpowering it.
- A fresh lemon, both its zest and juice, to add a bright, aromatic, and delightfully tart counterpoint.
That’s truly all it takes to create this delectable fruit spread. I find this rhubarb butter achieves a perfect harmony between sweet and tart. However, if you prefer a sweeter profile, feel free to adjust the honey amount to your personal taste.
Essential Equipment for Making Rhubarb Butter
Making homemade rhubarb butter doesn’t require a kitchen full of specialized gadgets, but one tool, in particular, will make the process infinitely smoother and more enjoyable.
The One Kitchen Tool You’ll Absolutely Need: An Immersion Blender
Beyond a large stockpot for cooking and a sturdy wooden spoon for stirring, you’ll need a hand-held immersion blender. While you *can* use a traditional countertop blender if it’s your only option, it involves carefully transferring hot fruit mixture back and forth, which can be messy and potentially hazardous. Therefore, I highly recommend an immersion stick blender for safety and convenience.
In fact, an immersion blender is a powerhouse tool I consider an absolute must-have for any healthy kitchen. You’ll find yourself reaching for it constantly, not just for this rhubarb butter, but for a multitude of other preserving recipes and homemade soups. Imagine effortlessly blending creamy homemade soups like amazing cauliflower cheese soup or that rich, comforting Tomato Soup that will make you completely forget about its canned counterparts. It’s an investment that truly pays off in versatility and ease.
How to Make Delicious Honey Lemon Rhubarb Butter
This recipe truly lives up to its “easy” promise, following a simple “dump-and-cook” method that minimizes fuss and maximizes flavor.
Rhubarb butter after 1 hour of cooking to thicken. There’s an indentation from the spoon in the butter, but it fills the gap quickly, indicating it still needs more time.
Rhubarb butter that’s finished thickening after about 2 hours – notice how much longer it takes for the butter to fill the gap left by the spoon. This is the perfect consistency!
- Begin by combining all your fresh ingredients – chopped rhubarb, water, honey, and lemon zest and juice – into a large, heavy-bottomed pot. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat and let it simmer. This initial cooking phase allows the rhubarb to soften beautifully, typically taking about 15-20 minutes.
- Once the rhubarb is tender, remove the pot from the heat briefly. Using your trusty hand-held immersion blender, carefully puree the entire mixture directly in the pot until it reaches a wonderfully smooth and consistent texture. No chunky bits here!
- Return the pot to the stovetop and reduce the heat to low. Continue to cook the butter, stirring occasionally to prevent sticking, for approximately 1.5 to 2 hours. This slow cooking time is crucial for developing the rich flavor and achieving that perfectly thick, spreadable consistency.
The photos above vividly illustrate the transformation of the fruit butter after one hour versus two hours of cooking. You’ll observe how the color deepens and the texture thickens significantly, providing a clear visual guide for when your butter is nearing perfection. When a spoon is drawn through the finished butter, the line should hold for a few moments before slowly filling in.
For precise quantities and the full, detailed step-by-step instructions, please scroll down to the recipe card below.
Three Versatile Ways to Store Your Rhubarb Butter
This recipe yields a convenient small batch, giving you flexibility in how you choose to store your delicious rhubarb butter. Your choice will depend on how quickly you anticipate using it or if you plan to share it as a thoughtful homemade gift.
- Refrigerator Storage: For immediate enjoyment, simply spoon the cooled rhubarb butter into an airtight container and store it in your refrigerator. It will maintain its freshness and delightful flavor for up to a month, making it perfect for everyday indulgence.
- Freezer Storage: To extend its shelf life, cool the butter completely, then transfer it into three small, freezer-safe, airtight containers. Label each container with the date and place them in the freezer. This method allows you to savor the taste of spring and summer rhubarb for 6-8 months, or even up to a year. Thaw in the refrigerator before use.
- Water Bath Canning: For long-term, pantry-stable storage, opt for water bath canning. You’ll need three half-pint jars and a boiling water canner. My comprehensive tutorial on boiling water canning provides easy-to-follow steps – I promise, it’s simpler than you might think! The specific directions for canning are conveniently included in the detailed recipe card below. This method ensures your rhubarb butter remains fresh for up to 18 months.
Since this recipe makes just three half-pint jars, regardless of your chosen preservation method, I have a strong feeling you’ll be eager to make another batch (or two!) very soon!
Despite the incredibly short list of just three simple ingredients, the flavor profile of this honey lemon rhubarb butter is anything but basic. A true culinary alchemy occurs as the rhubarb, honey, and lemon cook down together for a couple of hours, transforming into a thick, smooth, and deeply flavorful spread. It’s so good, you might find yourself, like me, eating it directly from the spoon!
Creative Ways to Enjoy Your Rhubarb Butter
While enjoying it straight from the spoon is a perfectly valid and highly recommended method (you’ve been warned!), this versatile rhubarb butter truly shines in countless other applications. It’s absolutely divine on warm muffins – consider doubling up on the rhubarb goodness by pairing it with glazed orange rhubarb muffins. Here are even more delightful ways to incorporate this exquisite spread into your culinary repertoire:
- Classic Spreads: Elevate your morning routine by spreading it generously on warm toast, crumpets, or bagels.
- Breakfast Topping: Swirl it into a bowl of creamy oatmeal, dollop it onto fluffy pancakes, or drizzle it over waffles for a burst of vibrant flavor.
- Smoothie Boost: Add a spoonful to your favorite fruit smoothies for an unexpected tangy-sweet kick and a nutritional boost.
- Dessert Enhancer: Transform simple desserts by serving it over a scoop of vanilla bean ice cream, layering it between cake tiers for a moist and flavorful filling, or accompanying panna cotta.
- Baking Ingredient: Utilize it as the delightful “jam” in traditional thumbprint cookies, or use it as a bright and zesty filling for mini tarts and pastry pockets.
- Yogurt & Granola: Stir it into plain Greek yogurt with a sprinkle of granola for a healthy and satisfying snack.
Yes, indeed. The possibilities are truly endless… assuming, of course, there’s any left after you’ve had your fair share right off the spoon!
So, here’s my challenge to you: make this honey lemon rhubarb butter. Even if you believe rhubarb isn’t your cup of tea, I urge you to try it. Then, come back and let me know if you agree it’s as utterly delicious as we do!
Honey Lemon Rhubarb Butter Frequently Asked Questions (FAQ)
Yes, absolutely! Most fruit butters, including this one, can be adapted for a slow cooker. For specific instructions on how to prepare it overnight in a slow cooker, you can follow the detailed guidance provided in this apple butter recipe. The slow, gentle heat of a crock pot is ideal for achieving a rich, deep flavor and a thick consistency.
While my simple spoon test works perfectly for this recipe, there are a couple of other reliable techniques you can use:
– The Mound Test: Remove a spoonful of the hot butter and hold it away from any direct heat or steam for a couple of minutes. If the butter remains mounded on the spoon and doesn’t run off, it’s typically done.
– The Cold Plate Test: Spoon about a teaspoon of the hot rhubarb butter onto a very cold plate (one that has been chilled in the freezer). Let it sit for a minute. If the edge of the rhubarb butter doesn’t become liquidy and stays firm, it’s ready.
The main distinctions lie in texture, sweetness, and processing. Jam is generally sweeter, relying heavily on added sugar for its gelling properties and vibrant color, often containing noticeable pieces of fruit. Fruit butter, on the other hand, is known for its incredibly smooth, velvety consistency (achieved through pureeing) and typically has a more muted, natural color. It’s also less sweet, allowing the inherent tartness and flavor of the fruit to be more prominent.
The shelf life of your rhubarb butter depends on the storage method: if refrigerated, it will last approximately two to three weeks. When properly frozen in airtight, freezer-safe containers, it can maintain its quality for 6-8 months, and sometimes even up to a year. For the longest preservation, water bath canned rhubarb butter will remain fresh and safe for 18 months when stored in a cool, dark place.
I’ve exclusively made this specific rhubarb butter recipe using honey, so I cannot definitively speak to the exact flavor differences with other sweeteners. However, you are welcome to experiment! Maple syrup would offer a distinct, earthy sweetness, while regular granulated sugar would result in a more traditional, sweeter fruit butter. Keep in mind that the amount might need to be adjusted based on the sweetness level of your chosen alternative, and the resulting flavor profile will certainly vary from the honey-lemon combination.
More Delicious Rhubarb Preserving Recipes
- Home Canned Spicy Rhubarb Chutney: A savory and piquant spread perfect for pairing with meats.
- Small Batch Honey Rhubarb Ginger Jam: A fragrant and flavorful jam with a touch of spice.
- Easy Rhubarb Barbecue Sauce: Your go-to sauce for grilling, offering a unique sweet and tangy twist.
- 3 Ingredient Rhubarb Strawberry Sauce: A classic combination, simple yet incredibly delicious.
- The Ultimate Rhubarb Guide: Grow, Harvest, Cook & Preserve: Your comprehensive resource for all things rhubarb, from planting to preserving!
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Honey Lemon Rhubarb Butter To Can or Freeze
Equipment
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Large Stock Pot & Wooden Spoon
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Hand-Held Stick Blender (recommended) or regular blender
Ingredients
- 6 cups chopped rhubarb (approximately 1 ½ to 2 pounds)
- 1/2 cup water
- 1 cup honey
- zest & juice of 1 small lemon
Instructions
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Add all ingredients (chopped rhubarb, water, honey, lemon zest and juice) to a large saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow it to simmer gently until the rhubarb is completely soft, which usually takes about 15-20 minutes.
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Carefully puree the entire contents of the pot using an immersion blender directly in the saucepan until the mixture is perfectly smooth. If you are using a regular blender, carefully transfer the hot mixture to the blender, blend until smooth, and then return it to the pot.
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Reduce the heat further to very low. Continue cooking and thickening the rhubarb butter, stirring occasionally to prevent scorching, for an additional 1-1/2 to 2 hours. The butter is done when it has achieved a rich, thick consistency and passes the spoon test (see photos in the article for visual guidance, or refer to the FAQ for alternative tests).
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Once cooked, decide on your preferred storage method: refrigerate and consume within a month, or follow the instructions below for freezing or water-bath canning for longer preservation.
To Can (Water Bath Method):
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As your rhubarb butter is nearing its final cooking stage, prepare three 1/2-pint canning jars by washing them thoroughly and keeping them hot. Prepare new canning lids according to the manufacturer’s directions, and begin heating water in your boiling water canner.
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Once the butter is ready, ladle it carefully into one hot jar at a time, leaving 1/4-inch headspace. Wipe the rim of the jar clean with a damp cloth to ensure a good seal, and then attach the prepared lid and band finger-tight. Place the filled jar into the prepared canner. Repeat this process for the remaining jars.
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Ensure the jars are covered by at least 1-inch of water, bring the canner to a rolling boil, and process the jars for 15 minutes. After processing, turn off the heat, remove the canner lid, and let the jars cool in the canner for 5 minutes before carefully transferring them to a towel-lined counter to cool completely (for 12-24 hours). Check seals, then label and store in a cool, dark place.
To Freeze:
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Allow the rhubarb butter to cool slightly. Divide the cooled butter into freezer-safe containers or jars, ensuring you leave at least 2 inches of headspace to allow for expansion during freezing. Securely seal the containers, label them with the date, and freeze for up to a year for optimal freshness.
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Before you wish to use it, thaw the frozen rhubarb butter in the refrigerator. Once thawed, it will keep well in the fridge for a few weeks, ready to be enjoyed!
Notes
Sweetener Substitutions: While this recipe is optimized for honey, you have the option to substitute it with maple syrup or even regular granulated sugar. Please note, however, that the flavor profile will differ noticeably from the honey-lemon combination.
Altitude Adjustment for Canning: If you are canning at higher altitudes, it is crucial to adjust the processing time according to this specific chart from Ball Mason Jars to ensure safety and proper sealing.
In the rare event that any of your canned jars do not seal properly, simply store them in the refrigerator and prioritize using them first within a few weeks.
Nutrition
More Incredible Rhubarb Recipes to Try:
- Crumb Topped Orange Rhubarb Muffins: A delicious breakfast or snack with a perfect crumbly topping.
- Rhubarb Honey Crumb Bars: Sweet, tart, and buttery, these bars are a delightful treat.
- Plus, explore all the fantastic recipes and growing tips found in the hugely popular Ultimate Rhubarb Guide: Grow, Harvest, Cook & Preserve – your comprehensive resource for maximizing your rhubarb harvest!
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