Slow Cooker Rhubarb Butter
Ingredients
6 cups raw rhubarb stalks, washed and chopped (unpeeled)
2 cups granulated sugar
1 teaspoon vanilla extract
Instructions
Wash the rhubarb stalks well and cut them into 1-inch pieces. No need to peel.
Place the chopped rhubarb into the slow cooker.
Add the sugar and vanilla extract.
Stir everything together.
Cover and cook on LOW for 5–6 hours, stirring once or twice if possible, until the rhubarb breaks down and becomes soft.
Use a potato masher or immersion blender to make it smooth, if desired.
Let cool, then transfer to jars or containers.
Store in the refrigerator for up to 2 weeks.
Serve With
Toast
Biscuits
Pancakes
Yogurt
Ice cream
Sweet, tangy, and incredibly easy!
