Childhood could be summed up in a stalk of rhubarb dipped in sugar.

Am I right? I don’t know how I consumed so much of the stuff, paired with store brand bleached white granulated sugar and actually enjoyed it.

But I did.

And I still love rhubarb. I have a particular affinity for the deep red stuff, with a bit of an aversion to the only green stuff. Not by way of taste as I cannot tell one from the other. But purely on snobbish appearances. One of the only things I am such way about.

However, no matter what color you have in your rhubarb patch, today’s recipe beautifully captures the deliciously tart essence of this favorite springtime vegetable.

Yes, I said vegetable. Isn’t it great when we can eat our vegetables for dessert? I think so too.

This post contains affiliate links.

Ingredients:

• 3 pounds rhubarb, washed and diced
• 2 1/2 cups organic cane sugar
• 1 1/2 cups water
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom
• optional: seeds of 1 vanilla bean

Tools/Supplies needed:

• heavy stock pot (preferably 2 if you don’t want to wash)
• blender
• water bath canner
• jars/lids/rings

Directions:

Place chopped rhubarb, sugar, and water into a heavy stock pot and stir.

Simmer for 20 minutes, stirring frequently until rhubarb has cooked down and softened.

Transfer (in batches) to your blender. I fill the blender about half full at a time. Be very careful with this! Place a thick towel over the top of the blender just in case any decides to splash out at you. I have a very old, cheap blender that is a bit on the sketchy side {ain’t no ninjas in this house except me}. If you’re with me on the sketchy blenders, please take care. I start out the blender on a low blend setting before turning to high so it doesn’t react quite so violently.

As soon as each batch is blended to a smooth consistency, transfer to a clean stock pot.

Add the cinnamon, cardamom, and optional vanilla seeds. Use a whisk to thoroughly combine. Simmer very gently for another 20 minutes, stirring frequently. You do not want it to scorch, so don’t walk away! Get your water bath canner, jars, and lids ready during this time.

After 20 minutes, the consistency will thicken a bit and will resemble applesauce. It’s time to can up that delicious vegetable butter. {Not as appealing as fruit butter is it? Shame for accuracy. Shame.}

Carefully ladle into hot jars, leaving 1/4 inch headspace. Wipe the rim, affix lids & rings, and process in a boiling water canner for 10 minutes. Cool completely before storing in a cool, dry, dark location.

Enjoy this delicious seasonal spread paired with butter on an english muffin, slathered on scones, or even cozied up with a savory pork counterpart.

Makes about 8 half pints, depending on how much sampling you do along the way.

Happy rhubarb season, my friends.

Until next time…

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