Easy 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. Rhubarb butter is made shelf stable with the use of a steam canner or hot water bath canner.

easy strawberry rhubarb butter

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.

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 and go about your business until the cooking time is complete.

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

Notes

  1. *Canning time for this easy strawberry rhubarb butter recipe – 1/2-pints or pints see below.
  2. Additional strawberries can be added to minimize the tartness of the rhubarb.
  3. 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.
  4. 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
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Easy Strawberry Rhubarb Butter

This easy strawberry rhubarb butter recipe with the use of a slow cooker. To enjoy rhubarb butter in the winter months simply can this recipe using a steam or water bath canner.
Course: Canning
Cuisine: American
Keyword: easy strawberry rhubarb butter, rhubarb butter
Servings: 4 pints
Cost: $10

Equipment

  • 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

Ingredients

  • 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

Instructions

  • Add all the ingredients to the slow cooker, gently folding the ingredients until thoroughly mixed.
  • Place lid onto the slow cooker at an angle, do not latch the lid.
  • Place the setting to cook on low, set timer for 4 hours.
  • Stir the mixture often to ensure the sugars are mixed with the strawberries and rhubarb.
  • Once the rhubarb has completely softened, the strawberry rhubarb butter is done.
  • 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

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

Notes

*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.

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:

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!

easy strawberry rhubarb butter
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Comments

  1. Karen Boor says

    Thank you for this post. My rhubarb is ready and I am so busy. Off to the store to buy the berries. Love your site

  2. Michelle bracht says

    Thanks for the recipe! After several years I finally got rhubarb to grow in Oklahoma. No strawberries this year though. Will this recipe be ok with just rhubarb? I really try to only use what I grow.
    Thanks!
    Michelle

    • Farm Girl says

      Rhubarb is tart, but the sugars sweeten it. The strawberries only balance it out more. If you are looking for items to add to the rhubarb, pineapple works great too!

    • Martha says

      There is a recipe for rhubarb sauce over at the Old Farmer’s Almanac that you might want to try. It’s made with all rhubarb (sugar and water are the only other ingredients).

  3. Kelsea says

    I have frozen rhubarb that I put away earlier this spring. Will that work? Do I let it thaw or put it in frozen?

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