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Pink towel wrapped around a glass jar filled with rhubarb strawberry butter and a wooden spoon inside the jar.
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RHUBARB STRAWBERRY BUTTER RECIPE

This Rhubarb Strawbery Butter is the perfect combination of sweet and sour with the extra added creaminess. Try it! Love it!
Course Dessert
Cuisine International
Keyword spread, sweet and sour
Prep Time 5 minutes
Cook Time 1 hour
Servings 1.5 Cup
Author Milena M

Ingredients

  • 350 g Fresh Strawberries
  • 250 g Fresh Rhubarb 1 stalk
  • 70 g Sugar 1/3 Cup
  • 50 g Butter
  • 2 tbsp Balsamic Reduction Optional

Instructions

  • Preheat the oven to 350F (176C).
  • Chopped the strawberries and rhubarb into about 1/4 inch thick.
  • Transfer them into a parchment paper-lined baking tray. Spread them in one layer so all the pieces can cook evenly.
  • Drizzle the balsamic reduction and bake for 30 min.
  • Transfer to a blender or food processor and blend till it becomes a puree. Just a few seconds.
  • After that transfer to a saucepan, add the sugar and butter and cook on low. Stir frequintely to prevent burning.
  • It will take about 30 min or so. The best way to know when it's done is when you run a spoon through it will leave a trail.
  • Ones thickened remove from heat and let it cool. When completely cooled, transfer to a jar. Keep sealed in the fridge for up to 3 weeks.