Rhubarb butter spread
In doing that recipe, I didnt want to waste the "mash" left over of the rhubarb. So, I decided to try and can some rhubarb butter with it.
To my amazement, it turned out wonderful! I plan on using this on almost everything! Including my thumb print cookies, layered in cakes and simply on toast! I bet it is even better, after it rests in the jars for a bit. ;)
A two-for recipe because not only do you get to make rhubarb butter, but also the simple syrup!
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Add to the pot, one cup of sugar. ( I used plain white sugar)
Add the rest of the ingredients, except for the water. (you will add that as needed, depending on how dry your pulp is... you might need more to prevent burning)
I simmered until it was about 200 degrees on a candy thermometer. (about 15-20 minutes) It will be the consistency of a frosting, or butter.
Put the hot pulp in the jars, being careful to wipe the rims for sealing.
Add the lids, and screw caps.
Take jars out, and cool on a rack.
Sit and enjoy the sound of the "popping" as the jars seal.
Canned, it will last up to a year.