Title: Rhubarb Butter
Categories: Relish Fruit
Yield: 4 1/2 pints
| 2 | lb | Rhubarb |
| 1/2 | c | Water |
| 2 | c | Sugar (1 lb.) |
Wash and cut up the rhubarb; do not peel if the skin is tender. Cover with
the water in a preserving kettle. Simmer uncovered until tender, about 15
minutes. Strain the pulp. Return the pulp to the heat, and bring slowly
to a boil, stirring in the sugar. Continue stirring until the sugar has
dissolved. Cook uncovered, stirring occasionally, until the mixture is
thick and creamy, about 1 hour. Ladle into sterilized jars and seal
immediately. Submitted by John Hartman Indianapolis, IN 1996