I'm back with - yes - more rhubarb. But this time, I'm thinking ahead to the winter holidays. While the rhubarb & hazelnut tart or crumble would be delicious right about now, I can't bear the thought of firing up the oven...and I'm fresh out of sloe gin for rhubarb & sloe gin mess. So, I bring you rhubarb butter. Canned and waiting for the holidays.
4 cups of chopped rhubarb yielded just two, half-pint jars.
I love the color of rhubarb almost as much as that of blackberries. It's just beautiful to cook with.
The recipe comes from Marisa at Food in Jars and is so easy that I can see myself making more. And perhaps playing with flavorings a bit - I'm thinking of adding vanilla bean in the next batch, for example.
One of these jars could be appropriated - this looks too delicious not to try on some homemade wheaten bread or swirled through yogurt. Notice I haven't put the label on yet, right?
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