Slow Cooker Rhubarb Butter
- 1 1⁄2 lb chopped rhubarb 700 g; fresh, frozen, or thawed
- 1 cup brown sugar 200 g
- 1⁄4 cup water 60 mL
- 2 tsp vanilla extract optional
- other spices as desired optional; see Notes for suggestions
- Add all ingredients into the slow cooker. (You can also use an Instant Pot for this recipe; see Notes.)
- Cover and leave on HIGH for 1 hour.
- Transfer contents to a blender and blend until very smooth. (I use my Blendtec on Smoothie mode, which is perfect for this.)
- Pour blended mixture back into slow cooker.
- Leave on LOW for 6 hours. Do not cover.
- When desired consistency is reached, stir the mixture well before pouring into jar for storage.
I use my Instant Pot to do this recipe. For Step 2, instead of slow cooking for 1 hour, I simply use the Pressure Cook setting for 5 minutes on HIGH. (Doesn’t really matter whether you release the pressure immediately or let it release naturally, or somewhere in between; the goal is to cook it to death, so I usually walk away after setting it for the 5 minutes and wander back whenever I remember again.) Follow the other steps of the recipe as written, using the Slow Cook function of the Instant Pot.
If you want to add spices: I recommend warm spices, like cinnamon, ginger, nutmeg, or cloves. Apple pie spice or pumpkin pie spice fit the bill as well. I wouldn’t add more than 2 tsp of spices total. In fact, I like this rhubarb butter best on its own, with no additional flavourings. I love the smell and taste of rhubarb on its own. The spices change the flavour profile quite a lot and kinda obscure its fresh tartness.
How to Use Rhubarb Butter
Since making my jar of slow cooker rhubarb butter, I’ve been experimenting with them in a bunch of different applications. Of course, there’s the classic slather-em-on-toast but that gets old, so I thought up a few other ones.
Peanut Butter & Jelly Sandwiches
I have not eaten a PB&J in years. YEARS!
So when I baked my weekly batch of bread (it was an Anadama loaf, recipe courtesy of King Arthur Flour, which I made in a bundt pan), I prepped a bunch of mini peanut butter jelly sandwiches. Well… I ate three on the spot because, like I said, it’s been yeeears.
I wrapped each one tightly in plastic wrap, then put all of them in a big freezer bag. A week later I took one out and popped it in the toaster oven, and it still tasted great! Makes a great lil snack for times when I feel a bit hungry but don’t want to bother dirtying dishes to make something on the spot.
Vegan Double Rhubarb Loaf
I’m not sure whether to call this a bread or a cake, it’s somewhere in between. It’s sweet enough to be enjoyed on its own, but not so decadent that you get sick of it after two bites. See the recipe here.
The batter incorporates both fresh rhubarb and rhubarb butter, and there’s also a thread of rhubarb butter running through the middle to give it a swirl look.
I was impatient and sliced it when it was hot out of the oven, which was a mistake. Letting it cool down before slicing would’ve led to a cakier texture. Even so, the rhubarb butter worked well to replace both the eggs and sugar, and the cake was nice and moist! I ate five slices the day I baked it, hehe.
Replace Apple Butter in Smearcase
I haven’t tried this myself, but I think it’s a promising idea. Smearcase is a Pennsylvania Dutch meal of apple butter on cottage cheese. It sounds weird but it tastes pretty good! (Disclaimer: obviously, you have to enjoy cottage cheese.) Rhubarb butter would make a good apple butter substitute here.
Please comment if you have another yummy way to use up rhubarb butter. I still have almost a cup of the stuff left!
Nutrition and Cost Information
This recipe makes two cups’ worth of rhubarb butter, or one mason jar, for $5.29 and a total of 910 calories. This works out to 28 cal per tbsp. A little goes a long way!
Feel free to contact me for sources on the nutritional and carbon emissions information presented here. Note that I am not a nutritionist and guidelines on this page are provided for informational purposes only.