This tasty spread brings together the classic combination of strawberries and rhubarb. Sweetened with our delicious local Bee Kind Pure 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 Honey or to taste
Instructions
Add the strawberries in a medium sized, non-metal pot and mash them up a bit to extract some of their juices.
Add rhubarb, balsamic vinegar, vanilla, cinnamon and salt and stir to combine.
Bring to a simmer over medium heat, then turn to low. It will start to get a little more juicy pretty quickly.
Add the 1/4 cup honey while pot is on low heat, stir to combine. 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.
Test for sweetness and add more honey if desired.
Remove from heat and let cool.
Transfer into a pint jar and refrigerate. It will thicken even more once in the fridge.
Spread on toast, muffins, scones, pancakes... Enjoy!
Notes
Strawberry rhubarb butter should last a few weeks in the refrigerator.
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