I looooove rhubarb. I love it so much that I still have carefully portioned-out potential pies of chopped rhubarb from last year in my freezer since it was too special to actually use. And I’m feeling pretty silly about that as I look at this year’s first harvest. What should I do with this all? Who loves rhubarb as much as I?

My dad.

And when I harvested this Father’s Day was right around the corner. I took this picture to share with him then hit the Internet for ideas. He lives far away from me, and I wanted to find something that could ship. To my delight I discovered Rhubarb Butter!

We were still pretty busy with the move, and the weather was hot so we (Chris and I) adjusted the recipe a bit. Chris used a paper cutter (with the guard removed) to cut the stalks into 2-3-inch-pieces (saving my arthritic hands ‘cuz he’s awesome). Then we put them all into our crock pot on our porch and cooked and stirred for almost two days.

I then sent the mixture through our Ninja then put it back on the stove for a final boil-down.

Years ago Chris figured out that if we put our canning jars in the dishwasher and used the drying cycle, they would easily seal once we added ingredients. Right before the dishwasher was done, I added sugar and cinnamon. That’s it.

Soooooo easy, and delicious! I had never thought to put cinnamon with my rhubarb before. This rhubarb butter (called butter for its texture) is fantastic on toast, over ice cream, and in my homemade yogurt.

If you have a plethora of rhubarb, I highly recommend this procedure.

PS. My dad loved it, too.

PPS. The horrid-looking crock pot cleaned really easily.

PPPS. I didn’t add food coloring so it doesn’t look the prettiest. But personally I prefer not adding those chemicals.