Metric:
400gr Rhubarb
100gr Sugar
30ml Water
1 Fresh Lemon
( squeezed )
Optional:
Cardamom, Cinnamon, or Vanilla Bean
TRADITIONAL AMERICAN RECIPE: I’ve always loved old fashioned fresh fruit butters, I love the smooth, silky texture, and I love the way the flavor is intensified. They don’t require sugar like traditional jams, and so the essence of the fruit comes through stronger.
The only reason a little sugar has been used in this recipe is that rhubarb is super tart. You can do this with lots of different fruit, from apples to peaches and plums. Berries too, but you’ll want to strain out the seeds.
There is no firm rule about how long to cook the pureed fruit. The longer you cook it and reduce it down, the thicker it will be. It's a matter of personal taste.
Plan to consume the rhubarb butter within a few weeks. You can also freeze it or can it for longer storage.
With no pectin, and very little, if any, sugar, this is an easy way to preserve fruit. You can blend varieties, or just stick to one. You can add spice or flavoring, too. I added cardamom to my rhubarb, but next time I’m going to use a vanilla bean.
If you want to make a larger batch, you can freeze this, and you can also can it. I just keep it in the fridge, it will be scarfed up within a couple of weeks.
Skill Level:  |
Time: 4 Hours |
Price:  |
Makes: 1 cup |
Ingredients:
| Conversions |
Directions:
01 - Rinse and cut the Rhubarb, trimming the ends.
02 - Put the Rhubarb in a heavy bottomed pot along with the Sugar.
03 - Add 2 tbsp of Water, Lemon Juice, and stir to combine.
04 - Heat, stirring constantly, until the Rhubarb starts to give off juice and the mixture comes to a boil.
05 - Boil gently for about 25 minutes, until the Rhubarb is very soft and mostly broken down.
06 - Puree the mixture ( in batches if necessary ).
07 - Put the Puree in a clean pan back on the stove and bring to a boil.
08 - Turn down the heat ( add the Optional Ingredients ) and let it gently bubble away until reduced and thickened about another 20 minutes. Stir often.
10 - Spoon the finished Butter into a glass jar, cap and let it cool.
11 - Refrigerate.
Notes:
- There is no firm rule about how long to cook the pureed fruit. The longer you cook it and reduce it down, the thicker it will be. It's a matter of personal taste.
- You can keep the Rhubarb in the fridge for 1 week, or in the Freezer for 1 month.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
