Strawberry Rhubarb Butter

Image by Grow Forage Cook Ferment

This tasty spread brings together the classic combination of strawberries and rhubarb. Sweetened with our delicious local Bee Kind Pure Wildflower Honey and with a touch of balsamic vinegar for depth, this will be a fabulous addition to your breakfast or brunch table. We have made a couple of small tweaks to the recipe from Grow Forage Cook Ferment. 

Strawberry Rhubarb Butter

Ingredients

2 cups chopped rhubarb

2 cups strawberries quartered

1 tablespoon quality balsamic vinegar

1 teaspoon vanilla extract 

1 teaspoon cinnamon

pinch salt

1/4 cup Bee Kind Pure Wildflower Honey or to taste 

Instructions

1. Add the strawberries in a medium sized, non-metal pot and mash them up a bit to extract some of their juices. 
2. Add rhubarb, balsamic vinegar, vanilla, cinnamon and salt and stir to combine. 
3. Bring to a simmer over medium heat, then turn to low. It will start to get a little more juicy pretty quickly.
4. Add the 1/4 cup Bee Kind Pure Wildflower Honey while pot is on low heat, stir to combine. 
   
5. Simmer over low heat for 2-3 hours. The strawberries and rhubarb should totally break down and the butter will reduce to a fairly thick consistency.
6. Test for sweetness and add more honey if desired. 
7. Remove from heat and let cool. 
8. Transfer into a pint jar and refrigerate. It will thicken even more once in the fridge. 
9. Spread on toast, muffins, scones, pancakes... Enjoy! 

Notes

Strawberry rhubarb butter should last a few weeks in the refrigerator.