Simple Rhubarb Butter for the Whole Family

Rhubarb is one of those garden ingredients that people either treasure or avoid. But when transformed into a smooth, sweet-tart spread like simple rhubarb butter, it wins almost everyone over. It’s like a springtime jam without the stress—no canning, no pectin, and no preservatives needed. Just a handful of pantry ingredients, a stovetop or slow cooker, and you’ve got yourself a fruit butter that’s smooth, silky, and ready to slather.

Unlike rhubarb sauce, which is thinner and chunkier, rhubarb butter is cooked low and slow until it turns into a velvety, spoonable spread. It’s the kind of recipe that rewards patience, but also lets you walk away for most of the cooking time. Whether you’re preserving the spring harvest or just trying to use up what’s left in the fridge, this simple rhubarb butter belongs in your recipe rotation.

What Is Rhubarb Butter and Why Make It?

Let’s start with the basics. Rhubarb butter isn’t actually butter. It’s a fruit-based spread made by simmering rhubarb until it breaks down, thickens, and concentrates its flavors. The end result is smooth like apple butter, with just the right balance of tartness and sweetness.

Definition List

Rhubarb Butter
A thick fruit spread made by cooking rhubarb, sugar, and optional flavorings until smooth and concentrated.

Fruit Butter
Unlike jam or jelly, fruit butter contains no added pectin. It’s thickened through slow reduction of moisture, leading to a dense, spreadable consistency.

Immersion Blender
A handheld tool used to puree the rhubarb mixture directly in the pot for a smooth texture.

Slow Cooker Method
An alternative to stovetop cooking, where the rhubarb butter is made with low, consistent heat over several hours.

Where Competitors Fall Short

Before diving into the process, let’s highlight the common gaps in most rhubarb butter recipes, including the one we reviewed:

• Lack of clarity about the difference between rhubarb sauce and rhubarb butter

• Limited explanation of flavor pairings and how they affect the final taste

• No chart for adjusting sweetness based on rhubarb’s tartness level

• Overlooked importance of pan size and material for optimal texture

• No tips for checking proper doneness (how thick is “thick enough”?)

• Unclear slow cooker instructions (volume ratios, headspace, timing variations)

• No usage ideas beyond toast and scones

• No explanation for why rhubarb butter isn’t safe to can

• Missing visuals through word choice—what should it look, smell, or feel like?

We’ll cover all of these to give you a more complete, kitchen-tested guide to making and using simple rhubarb butter.

Ingredients and What Each One Does

Unlike jam, you don’t need a long list of ingredients. But each item in this recipe serves a specific purpose.

Tip: Rhubarb stalks vary in tartness and water content depending on variety and freshness. Taste a small piece raw to gauge how much sugar you might want to add later.

Tools You’ll Need

You don’t need special equipment, but having the right tools makes a difference in texture and ease.

• Medium or large heavy-bottomed saucepan (stainless steel preferred)

• Wooden spoon or silicone spatula for stirring

• Immersion blender or regular blender for a smoother finish

• Glass jars or airtight containers for storing

• Optional: slow cooker (at least 4-quart size)

How to Make Simple Rhubarb Butter on the Stovetop

This method is the quickest and gives you more control over thickness and flavor. Set aside about 45 minutes, and most of that will be hands-off.

Step-by-Step Process

• Rinse and chop the rhubarb into ½-inch slices. Frozen rhubarb is fine—just thaw and drain it well.

• Place the rhubarb, sugar, water, cinnamon (if using), and a pinch of salt in your saucepan.

• Cook over medium heat, stirring occasionally, until the rhubarb begins to break down and bubble (about 8–10 minutes).

• Reduce heat to low and simmer gently, uncovered, for 20–25 minutes. Stir occasionally to prevent sticking.

• When the mixture is thick and the rhubarb falls apart easily, remove from heat and stir in vanilla extract.

• For a smoother texture, use an immersion blender directly in the pot. Blend until creamy and uniform.

• Let the mixture cool to room temperature, then transfer to glass jars or storage containers.