Keeping this super quick and super sweet- just like the recipe. I get really excited when I see new seasonal produce in the market and whether I have a plan for it or not, I buy it. That is how I ended up with four giant stalks of rhubarb in my fridge.
I had originally intended on making a crumble, but I am on this new plan to try and fit in to my summer clothes. What’s my plan? Basically not to eat so much- doesn’t get much simpler. And the new plan is not because I have any issue with my size, more that it is wasteful to throw out clothes simply because my bottom grew over the winter. I am being environmental.
Anyway- I had rhubarb getting flaccid in my fridge and so decided to give it a go with the same recipe I used for my Strawberry Butter.
It also is very fitting as earlier today I posted about milk and our generally accepted, though false belief, that milk is the best (and only) source of calcium. Rhubarb is actually higher in calcium than milk per cup where milk has 300 mg and rhubarb has 380 mg. And I know you are not going to go and eat a whole cup of rhubarb, otherwise you would end up with terrible…um.. rapid evacuation (always comes back to poop). Just a little comparison for you.
On that note- enjoy the rhubarb!
Rhubarb Butter
4 stalks of rhubarb
1 apple, cored and cut into chunks
1/2 cup honey
2 tsp vanilla extract
1/4-1/2 tsp cinnamon
- Puree together the apple and rhubarb until smooth in your food processor or vitamix.
- Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon
- Bring mixture to a boil, stirring occasionally
- Reduce to simmer and continue to stir every 4-5 minutes or so
- Cook for about 15-20 minutes or until desired consistency is reached.
- Pour into jar, (if canning, do your canning thing) and allow to cool
- Store in the fridge.
And here’s the demo video from a couple weeks ago. Just sub in rhubarb for the strawberries and you’ll be rocking this sweet tangy goodness. And don’t forget, June 7th is fast approaching!
Rubarb is one of those things that I have always wanted to try but I am a little scared to. Next time I see some in the store I am gonna get it and try this recipe!
I am having a give-a-way of a basket of sundried dried fruits and other raw goodies if you want to check it out.
Goodness gracious, I LOVE, yes LOVE rhubarb!!!!!
However, it will be a couple more weeks until I can harvest the stalks in my backyard. I’ve been talking to it and taking extra care to water it as well in hopes that it will grow faster. Fingers crossed that there is still some kicking around the freezer.
I am usually guilty of eating my rhubarb with yummy organic yogurt (calcium overload), or a bowl of hot gf cereal.
Does anyone have any suggestions?
[...] next recipe isn’t raw, but after reading Meghan’s post about making Rhubarb Butter, I was inspired to try it myself with some unused rhubarb that I [...]
That color is so beautiful. I like that you didn’t use any sugar in your recipe.
i made something similar tonight and added rosehips. it was divine. thoughts meggers?
Yum!! I agree- no sugar= bueno!! And yes if i make i will not add splenda I PROMISE
Your kitchen is soo hot i love it!
This looks delicious! How long will it keep in the fridge?
I am very lucky to be able to drop in on Meghan often, ( since my studio is above hers) and so was able to have a taste of the rhubarb butter. It is not just good , it is amazing. I always grew up with rhubarb growing in grungy alleys, and it had to be smothered with sugar. Well this was a big treat.
Also thanks to all Meghan’s readers for their very nice compliments on the photo of me that Meghan included in her staycation blog. It’s all about a healthy, balanced lifestyle and a great nutritionist.
Finally rounded up my first harvest of rhubarb from my backyard!
The rhubarb butter is almost done simmering on my stove.
I think next time I am going to cut back the honey a touch though, and the cinnamon, and the vanilla. I didn’t realize that I liked my rhubarb butter so darn plain!
Your kicked up version is heavenly though too!
Yum, I can only imagine how yummy this is going to be slathered on some pancakes!
I bought some rhubarb at the store yesterday with my kids and can’t wait to try this recipe. Thanks Meghan!
And by the way, my kids are SOOO into green smoothies now, and I have one every day for breakfast. I picked up Victoria Boutenko’s “Green for Life” book from the library today, and my kids are anxious to pick some recipes out to try (of course, I’ll add even more superfoods to them!).
[...] Strawberry Rhubarb Butter Local Ingredients: strawberries, rhubarb, raw honey, apple [...]
Trix- Should keep in the fridge for a couple weeks. You could always use smaller jars and just open one at a time. The unopened jars will stay fresh longer. Of course- you could also use traditional canning methods (which I plan to master this summer) and than it will keep for a long long time!
Thanks mom!