Imagine capturing the vibrant essence of spring in a single, luscious spread that transforms ordinary toast into a gourmet experience! This Strawberry Rhubarb Butter is not just a recipe—it's a culinary journey that brings together the tartness of rhubarb and the sweet allure of strawberries in a velvety, spreadable delight. Perfect for breakfast enthusiasts, home preservers, and anyone craving a taste of seasonal nostalgia, this recipe will transport you to sun-drenched gardens and memories of homemade goodness.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 cups
Ingredients
- 2 cups strawberries, hulled and chopped
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
Instructions
- Prepare the fruits by washing strawberries and rhubarb thoroughly. Hull and chop strawberries into small, uniform pieces. Trim and chop rhubarb into similar-sized pieces, about 1/2 inch in length.
- In a large heavy-bottomed pot or Dutch oven, combine chopped strawberries, rhubarb, sugar, lemon juice, and ground cinnamon. Stir ingredients gently to ensure even sugar distribution.
- Place the pot over medium-low heat. Allow the mixture to slowly come to a simmer, stirring occasionally to prevent sticking and ensure even cooking.
- As the fruits break down, use a potato masher or the back of a wooden spoon to gently crush the fruits, creating a smoother consistency.
- Continue cooking, stirring frequently, until the mixture thickens and reduces. The butter should coat the back of a spoon and have a spreadable consistency, which typically takes about 45-60 minutes.
- Test the butter's readiness by placing a small amount on a chilled plate. If it doesn't immediately run and holds its shape, it's done.
- Remove from heat and let cool slightly. Transfer the butter to sterilized glass jars, leaving about 1/4 inch of headspace.
- Seal jars and process in a water bath for long-term storage, or refrigerate and consume within 2 weeks.
Tips
- Choose peak-season fruits for the most intense flavor and natural sweetness.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- Stir frequently to prevent sticking and achieve a smooth, consistent texture.
- For a smoother butter, you can use an immersion blender to puree the mixture.
- Sterilize your jars thoroughly to ensure safe, long-lasting preservation.
- If you prefer a less sweet butter, reduce sugar gradually and taste as you cook.
- Store in the refrigerator and consume within two weeks for optimal freshness.
- Experiment with adding a pinch of vanilla or a splash of orange zest for extra complexity.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
