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Strawberry Rhubarb Butter: A Taste of Spring in Every Bite

The scent of simmering strawberries and rhubarb always transports me back to my grandmother’s kitchen. I remember standing on a rickety stool, mesmerized as she stirred a bubbling pot, her worn wooden spoon singing a quiet song against the sides. The air was thick with sweet-tart fragrance, a promise of the delights to come – vibrant pink jars filled with glistening, homemade magic. That magical concoction was a simple fruit butter, a taste of sunshine captured in a jar, and it remains one of my most cherished culinary memories.

Recipe Overview

Prep Time: 15 minutes
Cook Time: Varies, approximately 2-3 hours depending on desired consistency
Total Time: Approximately 2-3 hours 15 minutes
Yield: Approximately 4 half-pint jars, depending on desired consistency
Dietary Type: Vegetarian, Gluten-Free, Dairy-Free, Vegan

Ingredients

4 cups chopped rhubarb (about 1/2-inch pieces)
4 cups mashed strawberries
1 vanilla bean, split lengthwise
1 1/2 cups sugar, plus more to taste

Equipment Needed

Large, non-reactive pot (stainless steel or enamel-coated)
Wooden spoon or heat-resistant spatula
Measuring cups and spoons
Clean half-pint jars with lids and rings
Jar lifter
Boiling water bath canner or large pot with rack

Instructions

Prepare the Fruit: In a large, non-reactive pot, combine the chopped rhubarb, mashed strawberries, the split vanilla bean, and 1 cup of the sugar.
Macerate the Fruit: Stir the mixture well until the sugar begins to draw some liquid out of the berries and rhubarb. This helps to kickstart the cooking process and prevents sticking.
Begin Simmering: Place the pot over medium-low heat. Cook, stirring regularly, until the pieces of rhubarb and strawberries have softened and broken down, releasing their juices. This will take approximately 1 to 1.5 hours. Be patient and stir frequently to prevent scorching, especially as the mixture thickens.
Reduce the Heat: Once the fruit has broken down significantly, reduce the heat to low or even simmer. The goal is to gently reduce the mixture without burning it.
Simmer and Reduce: Allow the butter to simmer over very low heat, stirring occasionally, until it has reduced to about half its original volume. This reduction process concentrates the flavors and creates the desired thick, spreadable consistency. This stage may take an additional 1 to 1.5 hours.
Taste and Adjust Sweetness: When the butter has reduced considerably, taste it. Adjust the sugar to your liking, adding up to another 1/2 cup, or more, depending on the sweetness of your strawberries and your personal preference. Remember that the flavor will intensify as it cools.
Dissolve the Sugar: Continue to cook, stirring, until the added sugar has completely dissolved into the butter.
Remove from Heat and Vanilla Bean: Remove the pot from the heat. Carefully fish out the vanilla bean pieces. You can rinse them off and save them to infuse sugar or vodka for another use.
Prepare Jars: While the butter is simmering, prepare your canning jars. Wash jars, lids, and rings in hot, soapy water. Rinse well. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep the jars hot until ready to fill. Lids should be simmered in hot water to soften the sealing compound, but do not boil.
Fill Jars: Using a ladle or canning funnel, carefully fill the prepared jars with the hot strawberry rhubarb butter, leaving a 1/4-inch headspace.
Remove Air Bubbles: Gently tap the filled jars on the counter to release any trapped air bubbles. You can also use a non-metallic spatula or bubble remover to run along the inside of the jar.
Wipe Rims: Wipe the rims of the jars clean with a damp cloth.
Place Lids and Rings: Place the lids on the jars, and then screw on the rings fingertip-tight.
Process in a Boiling Water Bath: Process the filled jars in a boiling water bath for 10 minutes. Ensure the water covers the jars by at least 1 inch. Adjust processing time according to your altitude. Consult your local extension office for recommended processing times.
Cool and Check Seals: After processing, carefully remove the jars from the boiling water bath using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “pop” sound as the lids seal.
Check the Seals: After the jars have cooled completely (at least 12 hours), check the seals. Press down on the center of each lid. If the lid does not flex, it is properly sealed. If the lid flexes, it is not sealed and should be refrigerated and used immediately or reprocessed with a new lid.

Expert Tips & Tricks

Use Ripe Fruit: The flavor of the butter will be best if you use ripe, in-season strawberries and rhubarb.
Prevent Sticking: Stirring frequently, especially towards the end of the cooking process, is crucial to prevent the butter from sticking and scorching.
Vanilla Bean Alternative: If you don’t have a vanilla bean, you can substitute 1 teaspoon of pure vanilla extract, adding it after the butter has been removed from the heat.
Achieving the Right Consistency: The cooking time will vary depending on the water content of your fruit. The butter is ready when it has thickened to a spreadable consistency and mounds slightly on a spoon. Remember, it will thicken further as it cools.
Don’t Overcook: Overcooking can result in a dry, jam-like consistency. Watch the butter carefully towards the end of the cooking process.

Serving & Storage Suggestions

This Strawberry Rhubarb Butter is delicious spread on toast, biscuits, scones, or muffins. It’s also wonderful as a topping for pancakes, waffles, yogurt, or ice cream. Use it as a filling for cakes or pastries.

Properly sealed jars of Strawberry Rhubarb Butter can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate the butter and use it within a few weeks. If the butter is not properly sealed, store in the refrigerator and use within a week.

Nutritional Information

(Note: These values are approximate and can vary depending on the specific ingredients used.)

Nutrient	Amount per Serving (1 tbsp)	% Daily Value*
Calories	45 kcal	2%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	1 mg	0%
Total Carbohydrate	12 g	4%
Dietary Fiber	0.5 g	2%
Sugars	11 g	–
Protein	0 g	0%
Vitamin C	2mg	3%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Spice it Up: Add a pinch of ground ginger, cinnamon, or cardamom for a warm, spiced flavor.
Citrus Zest: Grated lemon or orange zest can add a bright, refreshing note.
Other Berries: Try adding other berries like raspberries or blueberries for a mixed berry flavor.
Lower Sugar: Reduce the amount of sugar, but be aware that this may affect the butter’s shelf life. You can also use a sugar substitute, but test the flavor and consistency.
Rhubarb Only: If you prefer a more intense rhubarb flavor, you can make this butter with rhubarb only, adjusting the sugar to taste.
Honey Substitution: Replace sugar with honey for a unique floral flavor. Start with 3/4 cup honey, taste and adjust as needed.

FAQs (Frequently Asked Questions)

Q: Can I use frozen strawberries and rhubarb?
A: Yes, you can use frozen fruit. Be sure to thaw it completely and drain off any excess liquid before using it in the recipe. This will help prevent the butter from being too watery.

Q: How do I know when the butter is done cooking?
A: The butter is ready when it has thickened to a spreadable consistency and mounds slightly on a spoon. Keep in mind that it will thicken further as it cools.

Q: Can I make this butter without canning it?
A: Yes, you can. If you don’t want to can the butter, simply store it in an airtight container in the refrigerator and use it within a week.

Q: What if my jars don’t seal properly?
A: If a jar doesn’t seal, you can either reprocess it with a new lid within 24 hours, or store it in the refrigerator and use the butter within a week.

Q: Can I freeze this strawberry rhubarb butter?
A: While it’s best to can this recipe, you can freeze it in freezer safe jars or containers, leaving headspace for expansion. Thaw completely in the refrigerator before using.

Final Thoughts

I hope this recipe brings you as much joy as it has brought me and my family over the years. Don’t be intimidated by the canning process—it’s easier than you think, and the result is a taste of summer that you can savor all year long. Gather your ingredients, put on some music, and enjoy the process of creating this delicious and versatile spread. Whether you’re a seasoned canner or a kitchen newbie, I encourage you to give this recipe a try and share your creations with loved ones. After all, the best food is made with love and shared with good company.

Strawberry Rhubarb Butter Recipe