Silky Rhubarb Butter (Print Version)
# Ingredients:
01 -
1 ½ cups white sugar
02 -
1 tablespoon lemon juice
03 -
6 cups chopped fresh rhubarb
04 -
1 teaspoon vanilla essence
05 -
½ cup plain water
06 -
½ teaspoon cinnamon powder
# Instructions:
01 -
Mix the sugar, rhubarb, and water in a medium pot. Keep stirring to dissolve the sugar while cooking on medium heat.
02 -
Turn down the heat to keep a low simmer. Let it cook gently, stirring every now and then, for about 20 to 25 minutes until the rhubarb is tender and falling apart.
03 -
Take an immersion blender or transfer everything to a blender, then blitz the mixture until silky.
04 -
Add the cinnamon, lemon juice, and vanilla. Stir well and let it bubble for another 5 minutes till it thickens slightly.
05 -
Take the pot off the heat and let the mixture cool completely. Spoon it into a jar with a lid and keep it chilled in the fridge for up to two weeks.
# Notes:
01 -
Keep this rhubarb butter in the fridge inside a clean jar with a tight lid. It'll last for about 14 days.