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Rhubarb Butter


  • 7 1/2 cups rhubarb, chopped (about a pound and a half)
  • 2 ¾ cups sucanat (Buy it here) or brown sugar
  • 2 cups water
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon ginger, heaping
  • 3 teaspoons vanilla


  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.
  • Author: Quinn