Rhubarb Butter

Ingredients:

• 4 cups chopped rhubarb

• 1 apple cored and cut into chunks (We use Fuji)

• 1/2 cup honey

• 2 teaspoons vanilla extract

• 1/4 – 1/2 teaspoon cinnamon

Notes:

• Apples contribute natural sweetness and provide pectin, which helps thicken the fruit butter.

• Adjust the cinnamon to your personal taste—use more for a spicier kick or less for a milder flavor.

• For extra smoothness, strain the mixture before transferring it to a jar (optional step).

• Storage tips: Keeps well in the fridge for up to 2 weeks. If properly canned, it can last significantly longer.

Instructions:

1. Blend the apple and rhubarb in a food processor or blender until smooth.

2. Transfer the purée to a saucepan.

3. Add honey, vanilla extract, and cinnamon, and stir to combine.

4. Heat over medium-high, stirring occasionally, until the mixture begins to boil.

5. Lower the heat to a simmer and continue stirring every few minutes.

6. Cook for 15–20 minutes, or until it thickens to your preferred consistency.

7. Pour the mixture into a clean, sterilized jar.

8. Let it cool completely (follow proper canning procedures if preserving for later).

   Makes roughly about 600ml, pending your preferred consistency.