Rhubarb Honey Butter

Rhubarb Honey Butter

Yield: 1 cup

Ingredients

• Use leftover rhubarb from a rhubarb simple syrup (or cook down 4 cups rhubarb, 1 cup sugar and 1 cup water until softened approximately 20 minutes.)
• ½ cup honey (1/4 cup if using leftover from the simple syrup recipe)
• 1 teaspoon fresh squeezed lemon juice
• ¼ teaspoon cardamom
• 1 teaspoon vanilla
• ½ teaspoon cinnamon

Method

1. Puree the leftover rhubarb.
2. In a small saucepan add the puree.
3. Add in the honey, lemon juice, cardamom, vanilla and cinnamon and cook for 25-30 minutes.
4. Let cool. It will continue to thicken as it cools.
5. Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks.

Enjoy!