Rhubarb Butter

  • Servings: 10-15
  • Difficulty: easy
  • Print

Nothing like a light tasty sweet and tasty trip on pancakes in the morning.

Credit: Rimmer’s Red Barn


  • 2 sticks of butter – softened
  • 1 Cups of slice Rhubarb
  • 1 Cups of slice Strawberries
  • ¼ Cup of Water


  1. In a pot add the water, sliced rhubarb and sliced strawberries. Bring to boil and stir. When fruit breaks down turn off heat and set aside to chill in the refrigerator overnight.

    In a mixing bowl beat butter until smooth. Folding the Rhubarb and strawberry mixture until combined.  Place in jars and serve over pancakes, biscuits.

  2. Store in refrigerator up to 2 weeks in jar *

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