Rhubarb jam is delicious and highly recommended to make if ever you have the chance. However, if, when rhubarb season strikes and you doubt your ability to jell, jar and preserve rhubarb for future use, then by all means make rhubarb butter to have on hand for “emergencies.” Emergencies may include naked toast at teatime, vanilla ice cream, quick hand pies, crumbles, cheesecake, pavlova, and sometimes, just a very shiny spoon. It’s rhubarb season – it’s fleeting – you’re allowed.
Rhubarb Ginger Butter
2017-06-02 12:06:10
The fastest way to enjoy a simple sweet and tart zing of rhubarb for spreading on everything, no jelling required.
Ingredients
- 4 cups chopped rhubarb (1 inch pieces)
- 1 ½ cups sugar
- Juice from 1 lemon
- 1 teaspoon fresh or candied ginger, or ¼ teaspoon powdered ginger
Instructions
- In a large 4 quart saucepan (recommended to prevent splatters) add rhubarb, sugar and lemon juice and let macerate for 5 minutes.
- Heat all ingredients on medium-high until the mixture comes to a simmer, stirring frequently to prevent scorching.
- Turn down to medium and continue to cook for 8-12 minutes until rhubarb is completely softened, and turns into “butter” texture where few individual pieces remain whole.
- Check flavor for any adjustments on ginger.
Notes
- Store covered in refrigerator for up to 1 week.
Garden, Farm and Table https://gardenfarmandtable.com/
