Rhubarb Butter

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2lb/1 kg rhubarb
  • ΒΌ pint/125 ml water
  • 1lb/450g sugar
  • Red food colouring

Method

Wash the rhubarb and cut it in pieces. Put into a pan with the water and simmer until tender. Sieve and return to the pan. Bring to the boil, stir in the sugar, and cook over low heat, stirring well until the sugar has dissolved. Cook and stir until the mixture is thick and creamy. Add a little red food colouring as the colour of this mixture will be pale brown. Pour into hot jars and cover.

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