When it comes to whipping up something rather quickly to spread on toast or a biscuit, fruit butters are my jam. Ha, see what I did there? But seriously, this recipe is something that takes minimal time and effort, and leaves you with a jar for yourself and a jar for a friend! What's better than that? Fruit butters are generally made with less sugar and no pectin. Almost all of the ingredients can be found on hand in your pantry. Since it is peak rhubarb season at the moment, (peak season = April-June) I picked up some stalks from the store the other day with the intention of making...something. A few days later it all came together when I realized that we had gone through almost all of our jam in the fridge. Good timing...
When choosing rhubarb at the grocery or farmer's market look for glossy red, crisp stalks with medium thickness. If they are long and floppy that means they've been sitting around too long. Also, did you know that botanically rhubarb is actually considered a vegetable? It is in the buckwheat family and is related to the sorrel. Due to it's tartness, it is often balanced by sugary fruits in pies and desserts, but, nope, not a fruit. Crazy, huh? I'm still going reference it as a fruit in this recipe though, because I just can't get use to calling this a vegetable butter. Too weird.
Fruit butters are so versatile! This is another recipe that can be altered depending on your own personal taste. You may want to add more or less sugar or use honey or brown sugar instead of agave. You can also try different spices like cardamom or vanilla. Or different fruits, of course! It is really infinitely adaptable! I love pairing it with warm, freshly made biscuits and tea, but you can also put a dollop in your morning oatmeal or use it as an ice cream topping. YUM!