This homemade strawberry rhubarb butter is easy to make and a delicious way to use rhubarb. Strawberries and rhubarb are a perfect combination and cook down to a lovely butter that is tart and sweet. I use honey as the sweetener to make this strawberry rhubarb butter even better!
Put the strawberries in a medium sized pot and mash them up a bit to extract some of their juice.
Add the remaining ingredients to the pot with the strawberries and stir to combine.
Bring to a simmer over medium heat, then turn to low. It will start to get a little more juicy pretty quickly.
Simmer over low heat for 2-3 hours. The strawberries and rhubarb should totally break down and the butter will reduce to a fairly thick consistency.
Test for sweetness and add a little more honey or maple syrup if desired. Transfer into a pint jar and refrigerate. It will set up even more in the fridge.
Notes
Strawberry rhubarb butter should last a few weeks in the refrigerator.