This homemade strawberry rhubarb butter is easy to make and a delicious way to use rhubarb. Strawberries and rhubarb are a perfect combination and cook down to a lovely butter that is tart and sweet. I use honey as the sweetener to make this strawberry rhubarb butter even better!
Using Rhubarb in Spring
We have this rhubarb plant that came with our new house. I was super excited when I found out what it was, because now I could make all the rhubarb things!
It’s a pretty well established plant and was already going in full force when we moved in, which meant I had to start planning my rhubarb recipes immediately.
The first thing I did was make fermented strawberry rhubarb soda, which turned out delicious. Then I tried fermented rhubarb which was different but also good.
But what I really wanted was strawberry rhubarb jam. I didn’t have enough rhubarb to make a large batch, and I wanted something that I could keep somewhat low in sugar, so I ruled out traditional canning recipes.
Then I found this recipe from Food in Jars for strawberry rhubarb butter. I love homemade apple butter so much I had to try it, and make it my own way of course – without refined sugar.
This is not a canning recipe, as it only makes a small amount. If you want to make a larger amount for preserving, I would follow the recipe over at Food in Jars.
Strawberry rhubarb butter is really quite simple to make, and I was very pleased with the results. It definitely won’t last long!
Strawberry Rhubarb Butter Recipe
This recipe for strawberry rhubarb butter is easy! It makes about 1/2 pint – 1 pint, depending on how long you cook the butter down.
I don’t use any refined sugar in this recipe, but feel free to replace the honey with your preferred sweetener of choice. Brown sugar or maple syrup would work equally well.
To make the strawberry rhubarb butter, begin by quartering the strawberries. Put them in a pot and mash them up a bit to extract some of their juice.
Chop up the rhubarb and add it to the pot with the mashed strawberries.
Then add the honey, balsamic vinegar, vanilla extract, cinnamon, and salt and stir to combine.
Bring it to a simmer over medium heat, then turn to low. It will start to get a little more juicy pretty quickly.
Simmer the fruit over low heat for 2-3 hours. The fruit should totally break down and the butter will reduce to a fairly thick consistency.
Test the strawberry rhubarb butter for sweetness and add a little more honey or sweetener if desired. I like mine a little on the tart side, so I usually leave it as is.
Transfer into a pint jar and refrigerate. It will set up even more as it cools in the fridge.
This strawberry rhubarb butter is so good, and I love that it is made with honey rather than regular sugar.
Given the acidity of the strawberries and rhubarb, this should keep for at least a couple of weeks in the fridge. I guarantee it will be gone long before that, though!
It is perfect on sourdough toast (or sourdough rye) with a little butter or cream cheese.
It’s so tasty, mine is almost gone already. Good thing I have more rhubarb growing!
I might even be able to make it with homegrown strawberries next time, if I’m lucky. My strawberries are just starting to bear fruit!
I hope all you rhubarb lovers like this homemade strawberry rhubarb butter! Please let me know if you make it and what you think. Happy spring!
Looking for another delicious rhubarb recipe? Try my Rhubarb Upside Down Cake!
More Fruit Preserve Recipes
Here are more recipes for fruit preserves that are low in sugar or use honey:
- Strawberry Honey Butter
- No Sugar Peach Jam
- No Sugar Apple Jelly
- Fig Honey Butter
- Spiced Apple Butter
Strawberry Rhubarb Butter
Equipment
- Medium Saucepan
Ingredients
- 2 cups chopped rhubarb
- 2 cups strawberries quartered
- 1/2 cup honey or maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp vanilla extract or 1/4 tsp vanilla bean powder
- 1 whole cinnamon stick
- pinch salt
Instructions
- Put the strawberries in a medium sized pot and mash them up a bit to extract some of their juice.
- Add the remaining ingredients to the pot with the strawberries and stir to combine.
- Bring to a simmer over medium heat, then turn to low. It will start to get a little more juicy pretty quickly.
- Simmer over low heat for 2-3 hours. The strawberries and rhubarb should totally break down and the butter will reduce to a fairly thick consistency.
- Test for sweetness and add a little more honey or maple syrup if desired. Transfer into a pint jar and refrigerate. It will set up even more in the fridge.
Notes
- Strawberry rhubarb butter should last a few weeks in the refrigerator.Â
I am trying this in the instapot
Nice. I hope it turns out well!
In Ayurveda, they say honey should not be heated at all as it turn toxic and produces blockages inside. As you are heating honey, do u think its the right way to substitiute sugar? Would love to hear ur thoughts on this.
Honey will not turn toxic or cause a disease when heated, however you’ll lose beneficial enzymes that are present in honey prior to heating.
LOVE this recipe!!! Was thinking if the honey can be added in at the very end…if using raw honey, cooking it for all those hours then raw will not be the finished product. If i try it…i’ll let you know…visa verse.
Hi, Anna! I havne’t tried it that way, but I’m sure it’ll work. Let me know how it goes!
Can this be water bathed?
Hello! Gladto find this recipe! Inmy sugar youth ???? I made rhubarb jam that was sugar laden!
I was wondering if this could be frozen or has anyone tried that? I suppose I could water bath process in jars if necessary? Thanks!
Love this recipe! This is my new favorite butter now. Thank you and God bless.