Ingredients for Strawberry Rhubarb Butter
- 1 pound rhubarb, chopped into 1-inch pieces
- 1 pound strawberries, hulled and sliced
- Vanilla Bean
- 1 cup granulated sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Rhubarb Butter? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Strawberry Rhubarb Butter
- Wash and chop 1 pound of rhubarb into 1-inch pieces.
- Hull and slice 1 pound of strawberries.
- In a large saucepan, combine the rhubarb, strawberries, 1 cup of granulated sugar, and 1/4 cup of water.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low and simmer for 20-25 minutes, or until the rhubarb and strawberries have softened and released their juices.
- Stir in 1/2 cup (1 stick) of unsalted butter, 1/4 cup of lemon juice, and 1 teaspoon of vanilla extract.
- Continue to simmer for another 10 minutes, stirring frequently, until the butter is melted and the mixture has thickened slightly.
- Remove from heat and let cool completely.
- Once cooled, transfer the Strawberry Rhubarb Butter to a sterilized jar or container. Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
331g
Fat
0g
Carbs
30g
