Rhubarb Orange Butter

Tart rhubarb and sweet oranges cook down into a velvety butter that’s bursting with citrusy flavor. It’s a delightful spread for scones or waffles.

Ingredients

• 5 cups chopped rhubarb
• 2 cups sugar
• Juice and zest of two oranges
• 1/2 cup water
• 1 tsp vanilla extract

Instructions

1. Combine rhubarb, sugar, orange juice, zest and water in a saucepan. Bring to a simmer over medium heat.
2. Cook until rhubarb breaks down, about 20 minutes, stirring occasionally.
3. Puree with an immersion blender until smooth, then return to low heat and cook until thickened.
4. Stir in vanilla extract. Ladle butter into sterilized jars, leaving 1/4-inch headspace.
5. Process in a boiling-water bath for 10 minutes. Cool and check seals.

Enjoy this butter on fresh biscuits or swirl it into plain yogurt. It also makes a great filling for thumbprint cookies.