Description
A delightful homemade rhubarb apple butter recipe that combines the tartness of rhubarb with the sweetness of apples, perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 4 cups chopped rhubarb (about 1 lb, trimmed and diced)
- 4 medium apples (peeled, cored, chopped – Granny Smith or Honeycrisp work well)
- 1 cup granulated sugar (adjust to taste)
- ½ cup brown sugar (for depth of flavor)
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 tbsp lemon juice
- ½ cup water or apple cider
Instructions
- In a large saucepan, combine rhubarb, apples, water (or cider), and lemon juice.
- Bring to a simmer over medium heat. Cook for 15–20 minutes until fruit softens and breaks down.
- Use an immersion blender (or carefully transfer to a blender) to puree until silky smooth.
- Return the puree to the pot. Stir in granulated sugar, brown sugar, cinnamon, ginger, and cloves.
- Taste and adjust sweetness as needed.
- Reduce heat to low and simmer uncovered for 45–60 minutes, stirring often, until thick and spreadable.
- Cool slightly, then transfer into clean jars.
- Store in the fridge for up to 3 weeks, or freeze for up to 6 months. For long-term pantry storage, process in a water bath canner for 10 minutes.
Notes
- Adjust the sugar according to your taste preference.
- For a smoother texture, blend longer.
- This recipe can be doubled or halved as needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg