Cinnamon Rhubarb Butter

Cinnamon Rhubarb Butter

ingredients:

– 4 cups chopped rhubarb (about 4–5 stalks)

– 1 apple, peeled, cored, and chopped

– 1/2 cup honey (or maple syrup for variation)

– 1 tsp ground cinnamon

– 1/4 tsp ground ginger (optional, for warmth)

– 1 tsp vanilla extract

– Pinch of salt

instructions:

1. Puree the rhubarb and apple in a food processor or blender until smooth .

2. Transfer the mixture to a medium saucepan and stir in honey, cinnamon, ginger (if using), vanilla, and salt .

3. Bring to a boil over medium heat, then reduce to a low simmer and cook uncovered for 20–25 minutes, stirring occasionally to prevent sticking .

4. For a super smooth finish, use an immersion blender at the end if you like .

5. Let it cool a bit, then pour into a clean jar. Store in the fridge for up to 2 weeks, or freeze to keep it longer .

Sweet, tangy, and cozy—perfect for spreading on toast or swirling into yogurt!