This time of the year I am absolutely obsessed with strawberries. Not only are they at their peak deliciousness, this is when you can reliably obtain a three-pint package of them for less than the cost of two pints.

And you don't want to see the strawberries go to waste, do you?

DO you? I didn't think so.

The last time I'd taken home three pints of strawberries, I made gluten-free strawberry rhubarb pie. I could always make another batch of my strawberry rhubarb jam, but I wanted to try something a little bit different. My friend Krista, who is always making something amazing in her Instant Pot, suggested I try making a strawberry rhubarb butter instead.

And so I did. Despite having no idea what a fruit butter was beyond having had apple butter once in our pre- low FODMAP diet days. For those of you who aren't familiar with fruit butters either, they are basically a fruit puree that's cooked down with minimal sugar.

Making Good Use of Your Strawberry Rhubarb Butter

So far, I've used my strawberry rhubarb butter on biscuits, as a sauce for pork chops, and in a delicious frozen dessert that I'll be sharing on the blog soon. The next time I make it, I'm going to experiment with adding some fresh mint and some lime juice, to pump up the flavors. It's delicious in this simple format, but it is always fun to shake recipes up.

Although you can use it in all the same ways you use jam, the strawberry rhubarb butter contains significantly less sugar. This puts the strawberries and the rhubarb center stage. And this time of year, you definitely won't miss the extra sugar. Made without pectin, fruit butters like this one spread easily even when cold from the refrigerator.

Strawberry Rhubarb Butter

Strawberry rhubarb butter is the perfect lower in sugar summer condiment.

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Course Condiment

Cuisine American

Ingredients

  

• 2 pints strawberries Wash, remove stems, and cut in half.
• 2 cups rhubarb Wash and chop into 1 inch chunks
• ½ cup sugar

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Instructions

 

• Place prepared strawberries into a blender and puree.
• Add the puree and the rhubard into a large sauce pan.
• Add sugar to the sauce pan and stir to distribute it evenly.
• Cook for 1 hour on medium heat, stirring occasionally.
• Refrigerate in a sealed container. Keeps for 3-4 weeks.

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