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This velvety rhubarb spread bottles up springtime in every jar, with a perfect balance of sweetness and tang that'll turn basic toast into something you can't wait to eat. The smooth concoction comes together fast with just a few simple items, making a flexible topping that works just as well mixed into morning yogurt or tucked between cake layers.
I came up with this recipe when my garden was practically drowning in rhubarb. These days my family starts asking for jars of this spread before the first stalks even pop up each spring.
Ingredients
- 6 cups fresh rhubarb: Cut into tiny chunks. Go for bright, sturdy stalks to get the strongest taste
- 1 ½ cups granulated sugar: Cuts the sourness just right. Try to get organic if you can
- ½ cup water: Just a bit to help everything cook without watering down the flavor
- 1 tablespoon lemon juice: Gives it some zip and helps it last longer
- 1 teaspoon vanilla extract: Adds a cozy background note against the tangy rhubarb
- ½ teaspoon ground cinnamon: You can skip it, but it adds lovely warm scents
Step-by-Step Instructions
- Mix Everything Together:
- Throw the chopped rhubarb, sugar, and water into a big pot over medium heat. Give it a good stir so the sugar starts melting and coats all the rhubarb bits. Make sure your pot has plenty of space since the mixture will bubble up while it cooks.
- Cook Until Mushy:
- Let it bubble gently, not too hard, for about 20-25 minutes. Stir now and then so nothing sticks. You'll know it's done when the rhubarb gets super soft and starts breaking down into a thick, chunky mix where you can't really see whole pieces anymore.
- Blend It Smooth:
- Stick an immersion blender right in the pot to make it totally smooth. If you're using a regular blender, carefully pour it in batches, making sure to let steam escape. Blend until it's silky with no stringy bits for that real spread-like texture.
- Mix In The Last Bits:
- If you used a regular blender, pour everything back in the pot. Add the lemon juice, vanilla, and cinnamon if you want it. Let it bubble for 5 more minutes, stirring often as it gets thicker. It should leave a nice coating on the back of your spoon.
- Let It Rest And Pack It Up:
- Take it off the heat and let it cool completely in the pot. It'll get even thicker as it sits. Once cool, spoon it into clean jars and keep in the fridge for up to 2 weeks or freeze it to last even longer.
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This rhubarb spread takes me back to spring mornings at my grandma's house. She always said the trick was cooking it on low heat to build flavor without burning. I still use her old pot with the copper bottom whenever I make this.
Ingredient Variations
If you want something less sour, swap out one cup of rhubarb for a cup of strawberries. Their natural sweetness works really well with rhubarb while keeping that spring flavor going. For something more interesting, try cooking it with a star anise pod (just take it out before blending), or add a tablespoon of fresh ginger for a nice warmth that makes the whole spread taste even better.
Storage Guidelines
For regular use, keep your rhubarb spread in a tight container in the fridge where it'll stay good for about two weeks. The sugar in it helps it last longer naturally. If you make a big batch, put some in freezer containers, leaving a little room at the top for it to expand. Frozen spread stays tasty for up to six months. If you want it to last even longer, you can use proper water bath canning methods.
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Serving Suggestions
While this spread is amazing on hot toast or English muffins, you can use it for so much more than breakfast. Try it between cake layers, warmed up a bit over ice cream, or mixed into plain Greek yogurt with some crunchy granola. For a fancy appetizer, spread it on little toasts with sharp cheddar. My favorite way to use it is brushed onto pork tenderloin before roasting where the sweet-tart flavor makes an incredible crispy outside.
Frequently Asked Questions
- → Can frozen rhubarb work here?
Definitely, frozen rhubarb works fine. Just make sure you thaw it out and dab with a paper towel to remove any extra water before cooking.
- → How long does it stay fresh?
If kept in a clean jar in the fridge, it should stay good for about two weeks.
- → What are the best foods to pair it with?
Spread it on toast, swirl it into creamy yogurt, layer it in desserts, or drizzle it over pancakes or waffles.
- → Is it okay to cut back on the sugar?
Sure, you can tweak the sugar to your liking, but remember it balances out the rhubarb’s natural tartness.
- → Can I pop it in the freezer?
Yes, you can freeze it in a sealed container for up to 3 months. Let it thaw in the fridge when you’re ready to enjoy.