Rhubarb Butter

Serves: One Cup | Prep: 10 min | Cook: 35 min

Ingredients:

Rhubarb Butter:
1 lb fresh rhubarb, cleaned and sliced thin
1/2 cup sugar
1 Tbsp freshly squeezed lemon juice

Directions:
To clean rhubarb. Wash well and trim off the bottom ends, and remove all leaves, as rhubarb leaves are toxic and should never be eaten.

Thinly slice the stalks and add them to a saucepan along with the sugar, lemon juice, and 2 Tablespoons water. Bring the mixture to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, until the rhubarb has softened completely. Using an immersion blender, blend the mixture until smooth. Return it to the stove and continue cooking for another 20 minutes, stirring often, until thickened. You’ll know it is ready when you drag a spoon across the bottom of the pan and the mixture does not immediately run back together. Keep in mind it will thicken further as it cools.

Spoon into a clean airtight container and store in the refrigerator for 2–3 weeks.

More Delicious Recipes:
Sweet Pickled Rhubarb
Slow Cooker Apple Butter
Pear and Ginger Chutney
Spiced Fig Chutney
Applesauce
Bruschetta / Crostini