Homemade Rhubarb Butter (No Sugar) Recipe
Rhubarb butter is a smooth, tangy spread made by slowly cooking down rhubarb until thick and luscious—similar to apple butter. This version is naturally sweetened and perfect for spreading on toast, stirring into yogurt, or serving with savory dishes like roasted meats or cheeses.
Prep & Cook Time:
Prep Time: 10 minutes
Cook Time: 45–60 minutes (depending on the moisture in the rhubarb)
Total Time: 1 hour 10 minutes
Ingredients:
4 cups chopped rhubarb (fresh or frozen, about 1 lb)
2–4 tablespoons water (as needed)
Optional:
1–2 tablespoons maple syrup or honey (if you want a hint of sweetness)
1 tsp lemon juice (for brightness)
1/2 tsp cinnamon or fresh ginger (for spice)
Instructions:
Prepare the Rhubarb:
Wash and trim the rhubarb stalks.
Chop into ½ inch pieces. If using frozen rhubarb, thaw and drain first.
Cook the Rhubarb:
Place chopped rhubarb in a medium saucepan.
Add 2 tablespoons of water to prevent sticking at first.
Cover and cook over low-medium heat for 15–20 minutes, stirring occasionally, until rhubarb softens and begins to break down.
Blend (Optional for Smooth Texture):
Use an immersion blender or transfer to a blender and purée until smooth.
Reduce to Butter Consistency:
Return purée to the saucepan (if needed).
Cook over low heat, uncovered, stirring frequently, for 25–30 minutes or until thick and spreadable.
Season and Store:
Taste and add lemon juice, sweetener, or spices if desired.
Cool and transfer to sterilized jars.
Store in the fridge up to 2 weeks or freeze for up to 6 months.
Tips & Notes:
Rhubarb is very tart—adding even a touch of honey or maple syrup balances flavor without making it overly sweet.
For a savory twist, skip sweeteners and add herbs like rosemary or thyme.
If rhubarb is very watery, reduce longer until thick.
Use wide, shallow pans for faster evaporation.
Great for canning with proper acidity and sugar adjustments (consult safe canning guidelines).
Nutritional Info (per tablespoon, approx.):
Calories: 5
Carbs: 1.5g
Sugar: 0.5g (from rhubarb)
Fat: 0g
Protein: 0g
Fiber: 0.2g
Values vary based on additions like sweeteners.
Difference Between Rhubarb Butter and Regular Butter:
Feature Rhubarb Butter (No Sugar) Regular Dairy Butter
Main Ingredient Rhubarb (fruit/vegetable) Cream (animal fat)
Texture Thick, spreadable puree Solid, creamy fat
Fat Content 0g (naturally fat-free) ~11g per tablespoon (high in fat)
Calories ~5 per tbsp ~100 per tbsp
Flavor Tart, fruity, lightly sweet or spiced Rich, creamy, slightly sweet
Use Spread, dip, topping for yogurt/oatmeal Cooking fat, baking, spread
Shelf Life Short (fridge/freezer) Longer (especially when salted)
Vegan/Dairy-Free Yes No
Naturally Sweetened Rhubarb Butter with Dates or Apples
This version uses fruit (either dates or apples) to balance rhubarb’s natural tartness, creating a subtly sweet, nutrient-rich spread without added sugar. It’s perfect on toast, oatmeal, or as a healthier jam alternative.
Prep & Cook Time:
Prep Time: 15 minutes
Cook Time: 45–60 minutes
Total Time: ~1 hour 15 minutes
Ingredients:
Option 1 – With Dates:
4 cups chopped rhubarb
6 Medjool dates, pitted and chopped
2–4 tbsp water
1 tsp lemon juice (optional)
½ tsp cinnamon (optional)
Option 2 – With Apples:
4 cups chopped rhubarb
1 large sweet apple (like Fuji or Gala), peeled and chopped
2–4 tbsp water
1 tsp lemon juice (optional)
½ tsp cinnamon or grated ginger (optional)
Instructions:
Prepare Ingredients:
Chop rhubarb and apple (if using) into ½-inch pieces.
Pit and chop dates if using that version.
Cook Down the Fruit:
Combine rhubarb, dates or apple, and water in a saucepan.
Cover and simmer over medium-low heat for ~20 minutes, stirring occasionally, until soft.
Blend Smooth:
Use an immersion blender or transfer to a blender/food processor.
Blend until smooth and creamy.
Reduce to Butter Texture:
Return purée to the pan.
Cook over low heat, uncovered, stirring often, for 25–30 minutes until thickened.
Taste and Adjust:
Add lemon juice or spices to taste.
Let cool and transfer to jars.
Storage:
Refrigerate up to 2 weeks or freeze in airtight containers for up to 6 months.
Tips & Notes:
Dates give a richer, caramel-like flavor.
Apples add a lighter, fruity sweetness—great if you want a more “jammy” texture.
Can mix both apples and dates for deeper sweetness and balance.
For extra fiber, don’t peel the apples (if texture is okay for you).
Nutrition Info (approx. per tablespoon):
Sweetener Calories Sugar Fiber Fat Protein
Dates ~10 ~2g ~0.5g 0g 0g
Apple ~7 ~1.5g ~0.3g 0g
Canning-Safe Rhubarb Fruit Butter (Naturally Sweetened)
Safe for water bath canning when prepared with lemon juice for acidity and processed properly in sterilized jars.
Ingredients:
(Yields ~3 half-pint jars)
Option: Dates or Apples (or both)
4 cups chopped rhubarb (about 1 lb)
1 large sweet apple (peeled and chopped) or 6 Medjool dates (chopped, pitted)
1/3 cup water
2 tbsp bottled lemon juice (mandatory for safe acidity)
Optional: ½ tsp cinnamon or ¼ tsp ginger
Instructions:
Prepare Jars and Tools:
Wash and sterilize 3 half-pint (8 oz) canning jars and lids.
Prepare a water bath canner: bring water to a low simmer (not boiling yet).
Cook the Butter:
In a deep saucepan, combine rhubarb, chopped apple/dates, and water.
Simmer over medium heat until everything is soft (~15–20 minutes), stirring occasionally.
Use an immersion blender or regular blender to purée until smooth.
Thicken:
Return purée to the pot.
Stir in bottled lemon juice and any spices.
Simmer on low for another 20–30 minutes, stirring often, until thickened to “butter” consistency (it should mound on a spoon).
Can the Butter:
Ladle hot rhubarb butter into sterilized jars, leaving ¼-inch headspace.
Wipe rims, apply lids, and screw bands to fingertip-tight.
Process in Water Bath:
Place jars in boiling water bath canner.
Ensure jars are covered by at least 1 inch of water.
Boil for 15 minutes (adjust for altitude if needed).
Turn off heat, wait 5 minutes, then remove jars to cool.
Check Seals:
After 12–24 hours, check that lids are sealed (they should not flex when pressed).
Label and store sealed jars in a cool, dark place for up to 12 months.
Important Canning Notes:
Use bottled lemon juice, not fresh, for consistent acidity.
Do not reduce lemon juice quantity—it’s required to make it shelf-stable.
If adding other fruits or ingredients, test pH or follow USDA canning guides.
Always follow safe canning practices. Reference: NCHFP (National Center for Home Food Preservation)
Storage:
Unopened, canned: up to 1 year in a cool, dark pantry
Opened: store in the fridge and use within 2–3 weeks