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Rhubarb Honey Butter

Yield: 1 cup


  • 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


  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.


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