Rhubarb Butter Spread Recipes
RHUBARB BUTTER
Inexpensive, and yummy. This was a staple at our house growing up to put on toast, and cakes. Mom also sometimes put it on chicken. It's not really sweet, more tart. I'm surprised it wasn't already on 'Zaar. Mom used white sugar, but I like the flavor of brown sugar...
Provided by farmchick 2
Categories Low Protein
Time 40m
Yield 3 1/2 pints
Number Of Ingredients 5
Steps:
- Cut the rhubarb into 1" chunks.
- Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp.
- Place in a heavy pan. Bring to a boil.
- Add sugar and cinnamon.
- Cook, stirring all the time until it looks like fruit butter.
- If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have.
- Ladle into hot prepared jars.
- Process at once in a hot water bath (212 degrees) for 5 minute.
- Remove and place on clean towel.
- Cool and wait for that beautiful popping sound.
RHUBARB BUTTER CRUNCH
This recipe was passed down through my MIL's family and is the best crunch ever! Serve with either ice cream or whipped cream. I have left the directions as she gave me - adds a touch of character to the recipe!
Provided by Pat Jerry
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
- Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 41.4 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 7.4 g, Sodium 88.5 mg, Sugar 26.6 g
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- Coarsely chop the rhubarb. The mixture will cook down and become homogeneous, even with larger chunks.
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- Remove the rhubarb leaves, they are poisonous.Wash the rhubarb and cut it into slices, about 2,5 cm/ 1 inch thick. Place into a large, wide pot. Add the sugar, water, and lemon juice. Stir well. Bring to a boil and cook the rhubarb, stirring often, about 20 minutes or until very soft.
- Puree the mixture with an immersion blender, making sure you wear something with long sleeves and gloves, the butter is very likely to splatter and that can cause painful burns.
- Taste and add more sugar, if desired. You might also want to add some spices, likes cinnamon or vanilla, but that is optional, I prefer my rhubarb butter to be pure and not too sweet.
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