RHUBARB BUTTER SPREAD

Steps:

• 1. For the pulp: Start with 3 pounds of rhubarb, cut into 1 inch pieces. Put in a large pot and add 1 cup of water. Heat with lid on pot tilted, or partially covered and bring to a simmer. Let it simmer until the rhubarb falls apart. (about 25-30 minutes)
• 2. Strain the rhubarb/water mixture through a jelly bag over a large bowl. Let it drip out almost all of the juices. I found that when you can hold the bag and squeeze, it is about done. You dont want the pulp to be too dry, but you also want to keep the juices for another recipe I am posting so dont pitch it! :)
• 3. Get your jars ready! Boil 4 half pint jars to sterilize in your water bath canner. Heat the lids in a separate smaller pan. (no need to boil them, just get them simmering)
• 4. Now you have the pulp in the jelly bag, and it is cool enough to handle. (Remember, keep the bowl of juices and refrigerate it for a wonderful simple syrup recipe.)
• 5. Take the pulp and put it in a pot (non-reactive pot please...a.k.a. stainless steel). It should be around 2 cups or so of pulp. Add to the pot, one cup of sugar. ( I used plain white sugar) Add the rest of the ingredients, except for the water. (you will add that as needed, depending on how dry your pulp is... you might need more to prevent burning)
• 6. Bring to a boil and simmer. This is thick, so add the water as needed so it doesnt burn. I simmered until it was about 200 degrees on a candy thermometer. (about 15-20 minutes) It will be the consistency of a frosting, or butter.
• 7. Time to fill your hot sterilized jars! Put the hot pulp in the jars, being careful to wipe the rims for sealing. Add the lids, and screw caps.
• 8. Put the jars back into the water bath, and process for 10 minutes. Take jars out, and cool on a rack. Sit and enjoy the sound of the "popping" as the jars seal.
• 9. For those who dont want to can, you can make this recipe and it will keep in the refrigerator for at least 3 weeks. Canned, it will last up to a year.