Canning Strawberry Rhubarb Butter

This easy strawberry rhubarb butter is made with the use of a slow cooker. Aside from consuming rhubarb fresh in season, preserve the stalks for long-term storage. Canning Rhubarb butter is made shelf stable with the use of a steam canner or hot water bath canner.

A Farm Girl in the Making participates in multiple affiliate programs. She also participates in the Amazon Services LLC Associates Program, an affiliate advertising program linked to Amazon.com and other affiliated sites. This allows us to make a small amount of money on goods you purchase at no extra charge. For that, we thank you!

For the love of rhubarb, and all of its tartness, comes this amazingly easy strawberry rhubarb butter. Nothing pairs better with rhubarb than strawberries, and there’s no better spread than this easy rhubarb butter recipe!

Because rhubarb is only available for a short period of time during the spring months it is necessary to take advantage of its availability by preserving it for later enjoyment.

Other Rhubarb Recipes

Aside from being tart and delicious, rhubarb is used in many delicious methods. In addition to making rhubarb butter use the rhubarb stalks to make the following recipes:

• Rhubarb Simple Syrup
• Canning Strawberry Rhubarb Pie Filling
• Homemade Rhubarb Ice-cream
• Simple Rhubarb Jelly
• Healthy Rhubarb Popsicles
• Rhubarb Shrub
• Make Rhubarb Wine
• Strawberry Rhubarb Soda (fermented beverage)

The Sustainable Canning Course

Are you searching for canning classes near you? Look no further! The Sustainable Canning Course is a self-paced series of online classes designed to help you on the road to achieving food ownership.

The Sustainable Canning Course is an extension of my book, The Farm Girl’s Guide to Preserving the Harvest. I wrote this book to help guide those who seek to own their food source the opportunity to do so. It is a comprehensive, easy to understand book covering all methods of home food preservation, canning, drying, fermenting, curing, freezing, and storing fresh foods.

• Understand why pressure canning is necessary to preserve foods.
• Confidently alter or create recipes to be canned.
• Preserve many tomato products utilizing scientific information with traditional tools.
• How modern canning tools, such as the steam canner and steam juicer, revolutionized preserving methods.
• Understanding how to decipher information shared by the National Center of Home Food Preservation.
• Discover how easy it is to can meat, fish, soups, and stews.

These topics and many more are available within The Sustainable Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.

Strawberry Rhubarb Butter

Preserving foods at home is not a difficult process. And more times than not, those who preserve foods have learned to minimize their workload in order to create a shelf stable item. For example, this easy strawberry rhubarb butter.

To minimize the amount of time spent over the stove a slow cooker is used. Appliances like the slow cooker simplify the task at hand. A slow cooker allows the individual to walk away from the stove without the fear of the food scorching.

Simply add the ingredients to the slow cooker and go about your business until the cooking time is complete.

For those who wish to preserve this strawberry rhubarb butter long-term, try your hand at canning rhubarb butter.

Ingredients

Rhubarb is available before strawberries are. Gather and freeze the rhubarb until the garden strawberries have ripen.

• 2 pounds fresh rhubarb stalk, cut into 1-inch pieces
• 2 pounds fresh strawberries, remove the green tops and cut berries in half
• granulated sugar, 1 cup
• light brown sugar, 1 cup
• vanilla extract, 1 tablespoon

Equipment

Preparing this recipe over the stove is doable. Simply set the over burner to low and allow the ingredients to simmer for 45 minutes(ish). Take note to use non-reactive pots such as stainless steel, enamel dutch oven, or a copper jam pot.

Because we are busy, the use of an electric slow cooker is practical and much more convenient.

• 8-quart slow cooker
• silicon spatula
• steam canner, or hot water bath canner
• immersion blender (stick blender)
• jar funnel
• air bubble remover
• 1/2-pint mason jars, or pint-size jars

Slow Cooking Instructions

This is a prepare and walk away recipe. Go about tending to the family, garden, or livestock and allow the ingredients to transform themselves into a delicious and easy rhubarb strawberry butter.

1. Add all the ingredients to the slow cooker, gently folding the ingredients until thoroughly mixed.
2. Place lid onto the slow cooker at an angle, do not latch the lid.
3. Place the setting to cook on low, set timer for 4 hours.
4. Stir the mixture often to ensure the sugars are mixed with the strawberries and rhubarb.
5. Once the rhubarb has completely softened, the strawberry rhubarb butter is done.
6. Using an immersion blender, slowly blend the rhubarb butter, taking care to not over blend. If the butter appears to be watery, slow cook the butter on high with the lid off until the desired consistency has been met.

Canning Instructions

Processed the pint jars using either a steam or hot water bath canner.

A steam canner is a much more efficient tool which uses 2 inches of water and processes jars with steam. Unlike the steam canner the hot water bath canner processes jars using boiling water.

1. Prepare jars, lids, and canner.
2. Using jar funnel, ladle this easy strawberry rhubarb butter into new or sterilized mason jars. Make sure to leave a 1/4 headspace.
3. Remove any air bubbles using the air bubble remover. Add additional strawberry rhubarb butter as needed.
4. With a clean dishtowel, wipe the rims of the jars. Add warmed lids and rings finger tight.
5. Process the strawberry rhubarb butter in a steam or hot water bath canner based on your altitude, see notes below.

Notes

1. Please note, since the fruit butter was made in a slow cooker it is necessary to bring it raging hard boil prior to canning. Jams and jellies must boil at 212 degrees Fahrenheit for a minimum of 2 minutes prior to canning to kill any potential bacteria within the food.
2. *Canning time for this easy strawberry rhubarb butter recipe – 1/2-pints or pints see below.
3. Additional strawberries can be added to minimize the tartness of the rhubarb.
4. To substitute honey for the sugars, begin with 1 cup of honey and increase the amount as desired. Keep in mind, honey will alter the original flavor, it is best to increase the amount of honey slowly.
5. An 8-quart slow cooker yields roughly 8 1/2-pins or 4 pints.

Processing Time

• Below 6,000 feet elevation – process 10 minutes
• Above 6,000 feet – process 15 minutes

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Printable Recipe Card – Canning Rhubarb Butter

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Yield: 4 pints

Easy Strawberry Rhubarb Butter

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Prepare this easy strawberry rhubarb butter recipe with the use of a slow cooker. Then preserve the rhubarb butter with the use of a steam canner to be enjoying in the winter months.

Prep Time 10 minutes

Cook Time 4 hours

Inactive Time 10 minutes

Total Time 4 hours 20 minutes

Ingredients

• 2 pounds fresh rhubarb stalk, remove and discard the leaf, wash the stalk well and cut into 1-inch pieces
• 2 pounds fresh strawberries, washed and green tops removed, cut berries in half
• granulated sugar, 1 cup
• light brown sugar, 1 cup
• vanilla extract, 1 tablespoon

Instructions

1. Add all the ingredients to the slow cooker, gently folding the ingredients until thoroughly mixed.
2. Place lid onto the slow cooker at an angle, do not latch the lid.
3. Place the setting to cook on low, set timer for 4 hours.
4. Stir the mixture often to ensure the sugars are mixed with the strawberries and rhubarb.
5. Once the rhubarb has completely softened, the strawberry rhubarb butter is done.
6. Using an immersion blender, slowly blend the rhubarb butter, taking care to not over blend. If the butter appears to be watery, slow cook the butter on high with the lid off until the desired consistency has been met.
7. Move the mixture into a non-reactive pot and bring to boil, allow the fruit butter to raging hard boil for up to 2 minutes.

Canning Instructions

1. Prepare jars, lids, and canner.
2. Using jar funnel, ladle this easy strawberry rhubarb butter into new or sterilized mason jars. Make sure to leave a 1/4 headspace.
3. Remove all air bubbles using the air bubble remover. Add additional strawberry rhubarb butter as needed.
4. With a clean dishtowel, wipe the rims of the jars. Add warmed lids and rings to finger tight.
5. Process the strawberry rhubarb butter in a steam canner or hot water bath canner based on your altitude, see the processing times below.

Notes

Please note, since the fruit butter was made in a slow cooker it is necessary to bring it raging hard boil prior to canning. Jams and jellies must boil at 212 degrees Fahrenheit for a minimum of 2 minutes prior to canning.

Canning time for this easy strawberry rhubarb butter recipe - 1/2-pints or pints

• below 6,000 feet elevation - process 10 minutes
• above 6,000 feet - process 15 minutes

Additional strawberries can be added to minimize the tartness of the rhubarb.

Substitute honey for the sugars, begin with 1 cup of honey and increase as desired. Keep in mind, honey will alter the original flavor, it is best to increase the amount of honey slowly.

An 8-quart slow cooker yields roughly 8 1/2-pins or 4 pints.

Recommended Products

A Farm Girl in the Making participates in multiple affiliate programs and is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program which is linked to Amazon.com and other affiliated sites. This allows for us to make a small amount of money on goods you purchase at no extra charge to you. For that we, thank you!

• 
  Steam Canner - High Acidic Foods
• 
  My Book - The Farm Girl's Guide to Preserving the Harvest
• 
  Slow Cooker

Nutrition Information:

Yield:

128

Serving Size:

1 tablespoon
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g

Nutrition information isn’t always accurate.

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As you can see, rhubarb is a prized garden item in many households. In addition to the methods mentioned here, this tart stalk freezes quite well, too. The means for enjoying rhubarb year-round is great. Do not let the opportunity of making it shelf stable slip through your fingers!

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