Honey Lemon Rhubarb Butter (To Can or Freeze)
An incredible, easy, three ingredient rhubarb butter sweetened with honey and flavored with lemon that may just change the way you think about rhubarb.
- Prep Time: 15 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 45 mins
- Yield: 3 8oz. jars 1x
- Category: Condiments
- Method: Boiling
- Cuisine: American
Scale
Ingredients
- 6 cups chopped rhubarb (1–1/2 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. Carefully remove to a towel-lined counter and let 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).
Keywords: rhubarb, rhubarb butter, honey, sauce, jam, preserving recipe, canning, freezing
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.