Rhubarb Butter



  1. Stir all ingredients together in a saucepan.
  2. Bring to a simmer over medium heat.
  3. Reduce to low and simmer for 45 minutes.
  4. Process through a foley food mill, discarding the stringy pulp
  5. Store in the refrigerator.
  6. To can it, fill pint jars with 1/4” headspace and process in a waterbath for 10 min.

Recipe by Reformation Acres at