Spring Rhubarb Apple Butter 🍎🌸
A sweet and tart apple butter with a spring twist, featuring rhubarb.
Equipment
- Large saucepan For cooking the butter
- Immersion blender For smoothing the butter (optional)
- Sterilized jars For storing the finished butter
Ingredients
Fruits
- 4 stalks rhubarb (about 4 cups), chopped
- 1 apple cored and chopped
Spices & Sweetener
- 0.5 cup honey
- 2 teaspoons vanilla extract
- 0.25 teaspoon cinnamon 1/4–1/2 teaspoon
Instructions
- Combine rhubarb, apple, honey, vanilla extract, and cinnamon in a large saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low.
- Simmer gently, stirring occasionally, for 45-60 minutes, or until the rhubarb and apples are very soft and have broken down.
- If desired, use an immersion blender to partially or fully puree the mixture for a smoother consistency.
- Remove from heat and let cool slightly.
- Ladle the hot apple butter into sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars clean, and seal with lids.
- Process in a boiling water bath for 10 minutes to ensure safe storage (optional).
Notes
Adjust the amount of cinnamon to your liking. This recipe can be easily doubled or tripled.