Rhubarb Butter
Rhubarb Butter
Ingredients:
1 ½ cups granulated sugar
½ cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
Directions:
In a large saucepan over medium heat, combine the rhubarb, sugar, and water. Stir to dissolve the sugar.
Bring the mixture to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until the rhubarb softens and begins to break down.
Use an immersion blender (or transfer to a blender) to purée the mixture until smooth.
Stir in the lemon juice, vanilla extract, and cinnamon (if using). Simmer for another 5 minutes until thickened.
Remove from heat and allow to cool. Transfer to a clean jar and store in the refrigerator for up to 2 weeks.
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