Cherry-Vanilla Rhubarb Butter

READY IN: 48hrs 15mins
SERVES: 96
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine rhubarb and sugar in a large casserole dish. Cover and refrigerate overnight.
  • The next day, heat the oven to 350°F.
  • Stir the cherry juice into the rhubarb and place the dish in the oven.
  • Bake, stirring every hour or so, for 4 hours.
  • Stir in the lemon juice and vanilla.
  • Can 10 minutes in a waterbath.
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