Recipes

Recipe: Strawberry Rhubarb Butter

Strawberry Rhubarb Butter: 3ten.ca

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.

Strawberry Rhubarb Butter: 3ten.caStrawberry Rhubarb Butter: 3ten.caStrawberry Rhubarb Butter: 3ten.ca

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.

Strawberry Rhubarb Butter: 3ten.ca

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

Strawberry Rhubarb Butter: 3ten.caStrawberry Rhubarb Butter: 3ten.ca

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

Strawberry Rhubarb Butter: 3ten.caStrawberry Rhubarb Butter: 3ten.caStrawberry Rhubarb Butter: 3ten.ca

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

Strawberry Rhubarb Butter: 3ten.caStrawberry Rhubarb Butter: 3ten.ca

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

Strawberry Rhubarb Butter: 3ten.ca

Time to grab a jar!

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

Strawberry Rhubarb Butter: 3ten.ca

Eat with crumpets, english muffins or on toast.

Strawberry Rhubarb Butter: 3ten.caStrawberry Rhubarb Butter: 3ten.ca

Enjoy the last few bites of summer!

Recipe

Recipe: Strawberry Rhubarb Butter
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 4 cups of rhubarb
  • 3 cups of strawberries (I used frozen, because I had them)
  • ¾ cup of sugar
  • Juice of one lemon
Instructions
  1. First - harvest your rhubarb, cut it and wash it.
  2. 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.
  3. Measure out your rhubarb and put all ingredients in a pot.
  4. Put on medium heat and bring to a boil. Stir and let boil for 30 minutes.
  5. Then, after the 30 minutes, put in your Vitamix and puree.
  6. Put in back on the stove in a clean pot for about 20 minutes on medium - until it's thicker.
  7. Time to grab a jar! Jar up and eat. It'll keep for about 6 days.

 

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