Description
A delicious and creamy spread made from baked rhubarb, perfect for toast, scones, or desserts.
Ingredients
Scale
- 5 cups fresh rhubarb (trimmed, chopped into 1-inch pieces)
- 1 cup granulated sugar (adjust to taste)
- ½ cup brown sugar (for depth of flavor)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp butter (unsalted, softened)
- ¼ cup heavy cream (optional, for extra creaminess)
Instructions
- Wash and chop rhubarb into even pieces.
- Place in a large baking dish.
- Preheat oven to 190°C (375°F).
- Sprinkle rhubarb with granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
- Toss to coat.
- Cover with foil and bake for 30–35 minutes until rhubarb is soft and juices are released.
- Transfer baked rhubarb to a blender or food processor.
- Add butter and vanilla, blending until smooth and creamy.
- For extra richness, blend in heavy cream.
- Let cool completely, then transfer to jars.
- Refrigerate up to 2 weeks or freeze for longer storage.
- Spread on toast, scones, biscuits, or swirl into yogurt, oatmeal, or desserts.
Notes
- Adjust sugar according to your taste preference.
- For a vegan version, substitute butter with a plant-based alternative and omit heavy cream.
- This butter can be used as a filling for pastries or as a topping for desserts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Spread
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 15g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 10mg