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Easy Strawberry Rhubarb Butter

This Easy Strawberry Rhubarb Butter is a delightful spread, perfect for toast, scones, or as a filling for pastries. The combination of sweet strawberries and tart rhubarb creates a unique and delicious flavor.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 10 jars
Course: Breakfast, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

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
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 tablespoon vanilla extract

Method
 

  1. Add all ingredients to the slow cooker, gently folding until mixed.
  2. Place lid onto the slow cooker at an angle, do not latch the lid.
  3. Set the slow cooker to low for 4 hours.
  4. Stir the mixture often to ensure the sugars are mixed.
  5. Once the rhubarb has softened, the butter is done.
  6. Blend the butter with an immersion blender, taking care not to over blend. If watery, slow cook on high with the lid off until desired consistency.
  7. Move the mixture into a non-reactive pot and bring to a hard boil for up to 2 minutes.
  8. Prepare jars, lids, and canner.
  9. Ladle the butter into sterilized mason jars, leaving a 1/4 inch headspace.
  10. Remove air bubbles. Add additional butter as needed.
  11. Wipe the rims of the jars. Add warmed lids and rings to finger tight.
  12. Process in a steam canner or hot water bath canner based on your altitude.

Notes

Adjust the amount of sugar to your liking, depending on the tartness of the rhubarb and sweetness of the strawberries.