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Apple Rhubarb Butter

Updated: Apr 14

Everyone knows about the classic strawberry and rhubarb combination, but have you tried apples and rhubarb? The sweetness of the apples and tartness of the rhubarb create a pleasantly pungent apple rhubarb butter that will pucker your cheeks in just the right way.


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Rhubarb season lasts in Oregon from March to August, leaving a variety of pairing possibilities available. Think about experimenting with a combinations of berries, stone fruit and rhubarb.


Not sure how to eat rhubarb?


When I think of rhubarb I think of crisps, pie, jams, and compotes. The first thing I crave when rhubarb comes into season is a strawberry rhubarb crisp - a classic!



Apple Rhubarb Butter Recipe

  • 2 1/4 cup rhubarb medium dice

  • 1 1/2 cup granny smith apple, medium dice (1 apple)

  • 2 cups autumn glory apples (2 apples)

  • 1/4 cup 100% pure maple syrup

  • 1/8 tsp sea salt

  • 1 lemon, zest + juice (3 TBSP)




Recipe Directions:

  1. Add all ingredients to a medium sauce pot, and heat over medium low heat

  2. After approximately 5-8 mins the apples and rhubarb will begin to break down and release their liquid. Allow mixture to come to a gentle simmer for 5-6 mins, stirring often to prevent scorching on the bottom of the pan.

  3. Optional: If you want to make a crisp now is a good time to remove the desired amount and place in a baking dish.

  4. Continue to simmer the mixture on low for approximately 20 mins or until the apples have broken down and the mixture has thickened to a spreadable consistency. (You can make this chunky or smooth)

  5. Taste and adjust sweetness if needed

  6. Serve over chia pudding, yogurt, ice cream, toast, or waffles etc.



Chia pudding Recipe

Method

  1. In a medium mixing bowl whisk together milk and chia seeds, let stand for 5 mins

  2. allowing the mixture to rest for 5 mins after mixing allows time for the chia seeds to begin to swell. You will notice the seeds have fallen to the bottom of the bowl and the liquid floating above.

  3. Whisk the mixture to redistribute the seeds in the liquid, cover with plastic or beeswax and place in fridge for at least 30 mins or over night.

  4. Remove from fridge, whisk in maple syrup and taste

  5. If mixture is thicker in consistency then desired , whisk in 1 to 2 TBSP of milk until you achieve a pudding like consistency.

  6. Spoon chia pudding into serving dish and top with apple rhubarb compote, almond butter, toasted almonds and coconut shreds.


Recipe




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