Description
A delicious and creamy spread made from fresh rhubarb, perfect for toast, pancakes, or desserts.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the chopped rhubarb and sugar. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture becomes syrupy, about 10-15 minutes.
- Remove the saucepan from heat and let the mixture cool slightly.
- In a mixing bowl, combine the softened butter, vanilla extract, ground cinnamon, and salt. Beat with an electric mixer until creamy.
- Gradually add the rhubarb mixture to the butter mixture, beating until well combined and smooth.
- Transfer the rhubarb butter to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld.
Notes
- For a spicier flavor, add a pinch of ground ginger or nutmeg to the mixture.
- This rhubarb butter can be used as a spread on toast, pancakes, or muffins, or as a topping for ice cream or yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg