Serves: 3
Total Calories: 720
Purée rhubarb and water in blender or food processor. Place rhubarb in large saucepan and bring to boil, simmer 3 minutes add sugar. Continue to cook until consistency of fruit butter, approximately 25 minutes. Stir frequently to keep from burning. Ladle into sterilized hot jars leaving 1/2 -inch headspace wipe rims and adjust lids. Process in boiling water bath for 5 minutes. For every 1,000 feet elevation above sea level add 1 minute to processing time.
This Rhubarb Butter recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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