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A pint jar of rhubarb butter next to some mangoes, peaches, and plums.

Slow Cooker Rhubarb Butter

5 from 1 vote
Course: Snack, Spread
Cuisine: American, Canadian
Prep Time: 5 minutes
Cook Time: 1 hour
Slow Cook Time: 6 hours
Total Time: 7 hours 5 minutes
Servings: 4 half-cup servings
Calories: 234kcal
Author: Kelly
Cost: $1.32 per serving
Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerator.
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Ingredients

  • 1 ½ lb chopped rhubarb
  • 1 cup brown sugar
  • ¼ cup water
  • 2 tsp vanilla extract (*optional)
  • other spices as desired (*optional; see Note 1)

Instructions

  • Add all ingredients into the slow cooker. (You can also cook this recipe using the Instant Pot or stove; see Note 1.)
  • Cover and leave on HIGH for 1 hour.
  • Transfer contents to a blender and blend until very smooth. (I use my Blendtec on Smoothie mode, which is perfect for this.)
  • Pour blended mixture back into slow cooker.
  • Leave on LOW for 6 hours. Do not cover.
  • When desired consistency is reached, stir the mixture well before pouring into jar for storage.

Notes

  1. Here are the instructions for Instant Pot or stovetop:
    • Instant Pot: Add all the ingredients to the Instant Pot. Use the Pressure Cook setting for 5 minutes on High mode, then quick release. Transfer to a blender and blend until smooth, then pour it back into the Instant Pot. Use the Slow Cook setting on Low mode for 6 hour with the lid off, stirring every half-hour.
    • Stove: Add all the ingredients to a heavy-bottomed pot, like a Dutch oven. Cover and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Transfer to a blender and blend until smooth, then pour it back into the pot. Using the lowest heat setting, cook for 3 hours, stirring every 15 minutes.
  2. If you want to add spices: I recommend warm spices, like cinnamon, ginger, nutmeg, or cloves. Apple pie spice or pumpkin pie spice fit the bill as well. I wouldn't add more than 2 tsp of spices total. In fact, I like this rhubarb butter best on its own, with no additional flavourings. I love the smell and taste of rhubarb on its own. The spices change the flavour profile quite a lot and kinda obscure its fresh tartness.

Nutrition

Calories: 234kcal | Carbohydrates: 57g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 22mg | Potassium: 574mg | Fiber: 3g | Sugar: 51g | Vitamin A: 179IU | Vitamin C: 14mg | Calcium: 193mg | Iron: 1mg