Rhubarb season is here! Turn this tart veg into a thick, spreadable butter to use all day, every day.
If you’ve searched Instagram recently, it’ll come as no surprise that rhubarb is a very photogenic vegetable. The variations in color lend themselves to ombre-ing and chevron-ing to your hipster heart’s content. But today, we’re keeping it simple by doing neither of those things.
Instead, we’re turning frozen strawberries and those giant rhubarb stalks you find in the grocery store (or your garden if you’re lucky enough to grow your own) into a butter in the style of apple or pumpkin. Because why should our fall fruits and vegetables have all the fun?
I used frozen berries in this recipe because it annoys me that strawberry and rhubarb are a perfect combination, but their growing seasons only overlap for a hot minute. Here in New England, rhubarb starts popping up in stores and markets around mid April, but strawberries aren’t ready until June.
Anyhoo, if you do use fresh berries, I’m guessing there will be slightly more juice, but they may cook a little faster. Keep an eye on the berries after about 20 minutes instead of waiting until 30 have passed.
Let the berries and rhubarb cook until the juices start to get a little syrupy. You can test this by sticking a spoon into the hot liquid (DON’T USE YOUR FINGER!!!). If the strawberry juice coats the back of the spoon and doesn’t drip off entirely, you’re about done. Make sure that your berries don’t burn because they can taste bitter.
Stay tuned on Insta for a few ways to use this butter in both sweet and savory ways!
Roasted strawberry rhubarb butter
Active time: 5 minutes
Total time: About 1 hour, 45 minutes
Yield: 12 oz (1½ cups)
3 heaping cups frozen strawberries
2 heaping cups chopped fresh rhubarb (about 3 extra-large stalks chopped into 1-inch chunks)
Preheat the oven to 350.
Wash and chop the rhubarb. Combine with the frozen strawberries on a parchment-lined, rimmed baking tray.
Cook for 35-40 minutes, until the fruit is soft, the strawberries have released their juices, and the juice has started to become syrupy. Watch the berries closely after about 30 minutes to ensure that they don’t burn.
Let the fruit cool completely, about 1 hour.
Scoop the fruit into your blender. Whatever juice gets onto the spoon is fine, but do NOT add any remaining syrup.
Blend until smooth.
Store in the fridge for up to 7 days.