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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!).
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Servings: 2 cups
Author: Ali

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.