Recipe: Strawberry Rhubarb Butter

It’s the end of summer so I wanted to get in one last summer recipe – strawberry rhubarb butter (no…no butter in it, it’s just thicker than jam, more like butter).

No pectin, no canning, and no preservatives – moreover, it’ll keep in the fridge for about 3 weeks (or you can freeze it!).

Ingredients

• 4 cups of rhubarb
• 3 cups of strawberries (I used frozen, because I had them)
• 3/4 cup of sugar
• Juice of one lemon

First – harvest your rhubarb, cut it and wash it.

If you’re cutting your rhubarb late in the season, like me (I’ve actually cut it about 3 times) then you need to be sure you’re not using the woody pieces. See the piece on the left? That’s a good piece! See the piece on the right? With all the holes? That’s a bad piece – no flavour and it’ll taste like wood.

Measure out your rhubarb and put all ingredients in a pot.

Put on medium heat and bring to a boil. Stir and let boil for 30 minutes.

Then, after the 30 minutes, put in your Vitamix and puree.

Put in back on the stove in a clean pot for about 20 minutes on medium – until it’s thicker.

Time to grab a jar!

It’ll thicken even more as it cools…it’s so good!

Eat with crumpets, english muffins or on toast.

Enjoy the last few bites of summer!

Recipe

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Strawberry Rhubarb Butter

Author: Ali

Servings: 2 cups

It’s the end of summer so I wanted to get in one last summer recipe – strawberry rhubarb butter (no…no butter in it, it’s just thicker than jam, more like butter).

No pectin, no canning, and no preservatives – moreover, it’ll keep in the fridge for about 3 weeks (or you can freeze it!).

Prep Time10 minutes minutes

Cook Time1 hour hour

Total Time1 hour hour 10 minutes minutes

CourseBreakfast

CuisineAmerican

Ingredients

• 4 cups of rhubarb
• 3 cups of strawberries I used frozen, because I had them
• 3/4 cup of sugar
• Juice of one lemon

Instructions

• First - harvest your rhubarb, cut it and wash it.
• If you're cutting your rhubarb late in the season, like me (I've actually cut it about 3 times) then you need to be sure you're not using the woody pieces - it if has holes, it's woody.
• Measure out your rhubarb and put all ingredients in a pot.
• Put on medium heat and bring to a boil. Stir and let boil for 30 minutes.
• Then, after the 30 minutes, put in your Vitamix and puree.
• Put in back on the stove in a clean pot for about 20 minutes on medium - until it's thicker.
• Time to grab a jar! Jar up and eat. It'll keep for about 6 days.