I’m pretty excited about this rhubarb recipe. Rhubarb is in season and I just love it when I can get it. I love the bright pink colour, I love how it cooks down in minutes, and I love the refreshing sour taste of it. Made with fresh ginger, cinnamon and sweetened with healing Manuka honey makes this recipe super healthy.
This rhubarb recipe is kind of a homage to my roots. ‘Apple Butter’ is a big thing in the south, and I literally grew up on the stuff. My granny made so many jars of this delicious spiced jam. It was so sad when we got to the last jar after she died. Every single bite was cherished! This rhubarb butter has many of the same flavours.
The taste of this “butter” is so delicious! It’s slightly sweet, slightly sour, just like a great jam. The spices of ginger and cinnamon go so well with rhubarb. It’s also very simple to make. Despite looking hard and stiff, Rhubarb breaks down very easily in a few minutes over heat. For this reason you can add it directly to muffins and cake batters without pre-cooking first. Check out this rhubarb recipe for Rhubarb Crumble Muffins.
While your rhubarb is softening with the water and ginger, sterilise a jar by pouring boiling water over the pot and lid and leave for 5 minutes. Go ahead and make yourself a nice cup of English breakfast tea while you’ve got the boiling water. I give you permission to take a break and have a cuppa!
Once the rhubarb and ginger cool to room temperature, add the manuka honey and cinnamon and then puree in a blender or food processor. Then pour into your jar. Look at that gorgeous pink hue! This should store in the fridge for 3 weeks. (If you use a brand new jar lid and seal it properly all the way up to the top with no air, then it could keep unopened for a year.)
Just a note that I buy my Manuka honey at Aldi. There I can get it a third of the price that I’ve seen in other supermarkets. Am I suspicious that the quality isn’t as good? Sure, I’m always a little suspicious of any large corporation selling me something. However, I’m actually more wary of the other supermarkets drastically marking theirs up than I am of Aldi lying about the quality. Anyway, thought I would pass on that bit of info in case it helps anyone.
Here is your recipe for Health Boosting Rhubarb Butter:
- ½ bunch rhubarb
- 1 Tbsp fresh ginger, grated
- 1 tsp ground cinnamon
- 1 Tbsp Manuka honey
- pinch salt
- Roughly chop the rhubarb and place in a small pan over medium heat with 2 Tbsp water. Add the grated ginger and bring to a simmer.
- Stir often and cook until the rhubarb is just soft, about 5 minutes. Take off the heat and cover the pan. Allow to cool to room temperature.
- Stir in the honey, cinnamon and salt and place everything in a blender/food processor. Blend until smooth.
- Pour into a sterilised jar and store in the fridge.