Rhubarb, so tart and inedible when raw, so sweet and delicate when cooked! Rhubarb is perfect for making fruit butter, or jam, preserves, or whatever you want to call it. Slowly cooked with maple syrup, honey, and balsamic vinegar this fruit spread is delicate and sweet, with just enough tang to keep you hooked while it lasts.
Rhubarb Balsamic Butter
- 5-6 Stalks rhubarb
- 2 tbsp. raw good quality honey
- 2 tbsp. maple syrup
- 2 tbsp. good quality balsamic vinegar
Cut enough out of both ends of each rhubarb stalk to eliminate any brown or bruised edges. Cut into half-inch chunks and place in small pot. Add honey, maple syrup, and balsamic vinegar. Turn heat to low and let cook, stirring occasionally, for a minimum of half an hour, and up to an hour. Let cool completely and transfer into a sealable container. Refrigerate for up to two weeks.