Rhubarb butter is much more than a spread I put it on toast or scones, I add it to pureed drinks (think frozen negroni), and fold it into whip cream for pavlova as the base for the berries.
It takes less than 25 minutes to prepare & stays a long time in your refrigerator. It is a refreshing, tart, easy to have on hand type of thing.
2 cup chopped rhubarb, the smaller you cut it, the faster it will cook
1/3 cup honey - you can use plain honey of any persuasion (wildflower, blackberry, clover) or an infused honey that you might have on hand
Juice of 1/2 a lemon
Combine all the ingredients in a low-sided saute pan. Heat on medium low for 15-20 minutes, stirring often. Once the rhubarb is broken down & mushy put everything in the blender to make a smooth butter. Or stop there and let cool before jarring and putting in the refrigerator.
That's it, you got rhubarb butter.