Honey Lemon Rhubarb Butter (To Can or Freeze)
Ingredients
- 6 cups chopped rhubarb 1 ½ to 2 pounds
- 1/2 cup water
- 1 cup honey
- zest & juice of 1 small lemon
Instructions
- Add all ingredients to a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until soft, about 15-20 minutes.
- Puree the contents of the pot with an immersion blender (or carefully transfer to a blender and blend, then return to the pot) until smooth.
- Reduce heat all the way to low and continue cooking, stirring occasionally, for 1-1/2 to 2 hours, or until the rhubarb butter is thickened (see photos in recipe for a guide) and doesn't run when a bit is added to a plate.
- To Can:
- As rhubarb butter nears completion, prepare three 1/2-pint jars and keep hot until needed. Prepare canning lids according to manufacturer’s directions, and start the water heating in a canner.
- When the butter is ready, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.
- Process jars in a boiling-water canner for 15 minutes. Remove lid, turn off heat and let jars cool in canner 5 minutes before transferring to a towel-lined counter to cool. Check seals before labeling and storing in a cool, dark place.
- To Freeze:
- Let rhubarb butter cool a bit and divide into freezer-safe jars, leaving 2-inches headspace for expansion. Seal, label and freeze for up to a year.
- Thaw before using and keep in the refrigerator (it will keep in the fridge for a few weeks).
Nutrition
Other rhubarb recipes you may like:
Small Batch Honey Rhubarb Ginger Jam
Glazed Orange Rhubarb Muffins
Home-Canned Spicy Rhubarb Chutney
Rhubarb Honey Crumb Bars
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William says
May 4 at 10:26 amI found a way to avoid scorching is to bake on low until desired thickness and I don’t have to spend a lot of time stirring.
Jami says
May 4 at 6:01 pmGood tip, William – thanks!
★★★★★
Brooke-inOregon says
November 1 at 3:29 pmOMG!!!!!! Amazing, just made this with some rhubarb I froze this year and it is to die for. Hubby tasted it and said it was a new favorite!
Jami says
November 2 at 9:09 amSo glad you guys like this as much as I do, Brooke! Nice to know it works well with frozen rhubarb, too.
Jenlbear says
May 24 at 3:37 amOoooo! I want to try this. I used to make a honey-peach butter, but my family grew tired of it. I guess I did too. I’ve seen jam and butter recipes on Pinterest made in the crock pot. I may try that rather than standing hovering around the stove for 2 hrs.
Jami says
May 25 at 5:40 pmI’m sure it would work, too – though I didn’t really hover, just checked on it now and then while I was making other stuff. 🙂
Carol says
May 22 at 7:08 amCan’t wait to try this!
Mindy says
May 20 at 8:06 pmI am so totally making this, and if I don’t end up sharing, I’ll try the freezer method. I may not WANT to share after my first bite. I’m excited to add another rhubarb recipe to the stash! I think I might need to add another plant, too!
Jane says
May 20 at 5:49 pmThis is such an exciting development! Just as i was finishing the rhubarb chutney today (delish!!), my mother brought in another handful of pretty pink and red rhubarb .. and this looks SO GOOD! I can’t wait to try it tomorrow … and whatever else you have in store these coming weeks, thank you! YAY for rhubarb
Shelly says
May 19 at 10:36 pmLooks delicious I’m going to have to give this recipe a try. I made a roasted rhubarb jam last year that turned out really yummy.
I just made a new recipe for caramel rhubarb upside down cake with a crumb bottom. It turned out really good. I also made a batch of rhubarb custard crisp for my grandma. It’s a recipe she gave me and so I try to make it for her at least once a year.
I’ll be stalking your blog this week for all your rhubarb recipes. 🙂
Jami says
May 20 at 3:55 pmI saw that rhubarb cake on G+ (I think…), Shelly – wow, that looked SO good. Are you planning on posting that?:)
Shelly says
May 21 at 6:41 amThat was the rhubarb custard crisp recipe that I linked up at the TGP. I’m working right now on the upside down cake recipe and the post should be live next Tuesday. Just in time for the TGP. 🙂
Nancy Basque says
May 19 at 4:32 pmI’m so excited to try this….I haven’t found a lot of rhubarb recipes that I like and my daughter can’t have sugar so this one is really exciting for me….can’t wait to try it!! Thanks for posting it 😀
Charlotte Moore says
May 19 at 3:14 pmI have never heard of this. It sure looks good. I haven’t ever made anything with rhubarb.