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
Strawberry Rhubarb Butter
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.
