Best 6 Rhubarb Butter Recipes

RHUBARB BUTTER CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
• Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.

RHUBARB BREAD AND BUTTER PUDDING

Steps:

• Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour.
• Butter the bread. Arrange four slices, buttered-side down, in one layer in the buttered baking dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, buttered-side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered-side down.
• Whisk together the cream, milk, eggs, vanilla, and sugar in a bowl. Pour the mixture through a fine strainer over the bread. Sprinkle the extra spoonful of sugar over the top. Let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.
• Preheat the oven to 350°F.
• Bake in a water bath - the water should be boiling and should come halfway up the sides of the baking dish - in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden. Server the pudding warm, with some softly whipped cream.

RHUBARB BUTTER

Steps:

• Cut the rhubarb into 1" chunks.
• Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp.
• Place in a heavy pan. Bring to a boil.
• Add sugar and cinnamon.
• Cook, stirring all the time until it looks like fruit butter.
• If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have.
• Ladle into hot prepared jars.
• Process at once in a hot water bath (212 degrees) for 5 minute.
• Remove and place on clean towel.
• Cool and wait for that beautiful popping sound.

STRAWBERRY RHUBARB BUTTER

Steps:

• Combine the rhubarb, berries, the split vanilla bean and a cup of the sugar in a large, non reactive pot. Stir until the sugar has drawn some
• liquid out of the berries and then turn the heat onto medium low.
• Cook over medium low heat, stirring regularly, until the pieces of rhubarb and strawberries have broken down. At this point, reduce the heat even further and let the butter simmer over very low heat.
• When the butter has reduced to about half its original volume, taste it.
• Adjust the sugar to taste, adding up to another half cup.
• Cook until the sugar has dissolved into the butter.
• Remove the butter from the heat. Fish the vanilla bean pieces out and put them aside.
• Fill your prepared jars leaving a 1/4" headspace. Process filled jars in
• a boiling water bath for 10 minutes. Adjust time according to your altitude.

CARRIE'S RHUBARB BUTTER CRUNCH

Steps:

• Combine rhubarb, white sugar, and flour.
• Place in greased 6x10 inch baking dish.
• Combine remaining ingredients and sprinkle over rhubarb
• mixture.
• Bake at 350° for 40 minutes or until done.
• Serve warm or cold .

RHUBARB TART WITH BROWN BUTTER STREUSEL

Steps:

• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Using on/off turns, cut in butter until coarse meal forms. Add egg yolk and 3 tablespoons cream. Blend until moist clumps form, adding more cream if dough is dry. Gather dough into ball. Press enough dough into 10-inch-diameter tart pan with removable bottom to make 1/4-inch-thick crust. Pierce crust all over with fork. Chill at least 2 hours.
• For streusel:
• Cook butter in large skillet over medium heat until golden, stirring often, about 5 minutes. Remove from heat. Mix in almonds, sugar, and cinnamon. Add flour and stir until moist clumps form. Cool completely. (Crust and streusel can be made 1 day ahead. Cover separately and chill.)
• For filling:
• Preheat oven to 375°F. Toss all ingredients in bowl to blend. Let stand until filling looks moist, stirring occasionally, about 15 minutes.
• Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes. Remove from oven. Reduce oven temperature to 350°F.
• Spoon filling into warm crust. Crumble streusel over. Bake until filling is bubbling and streusel is crisp and brown, about 1 hour. Cool tart on rack 30 minutes. Serve warm or at room temperature.