Orange Rhubarb Butter
Prep time
Cook time
Total time
Serves: 2x500 mL jars or 4x250 mL jars.
  • 8 cups chopped rhubarb
  • 2 cups white sugar
  • 2 cups orange juice
  1. Combine rhubarb, sugar and orange juice in a large heavy pot and bring to a simmer.
  2. Reduce heat to low and let it gently bubble, stirring every 5 minutes or so.
  3. If it is sticking to the bottom of the pot, reduce heat.
  4. Continue cooking like this for at least one hour, until the butter has reduced in volume and has turned a deep rosy colour.
  5. Start prepping your jars and lids at the 30 minute mark.
  6. Fill jars leaving ¼ inch head space, wipe rim and centre lid.
  7. Process for 15 minutes in a boiling water bath.
From the book: 'Food In Jars' by Marisa McClellan.


Here is my first recipe of the season from my newly-decimated rhubarb plant (cut down to less than 1/5 the size, with the ‘seedlings’ given away to friends and family). It’s just like my Rhubarb Orange Jam, but much, much more intense in flavour.  This recipe is a must for those who love the tangy flavours of rhubarb and oranges!

Next recipe to test-drive: Vanilla Rhubarb Jam with Earl Grey Tea. Mmmmmmmmmmmm!

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