Rhubarb Butter

~from Savoring Time in the Kitchen

Makes 1 pint

1 pound rhubarb stalks, cut into pieces

1 large apple, chopped and cored

½ cup sugar

pinch salt

½ vanilla bean, seeds scraped (I used 1/2 teaspoon cardamom)

In a food processor, blend rhubarb, apple, sugar and salt until as smooth as possible. 

In a heavy, not aluminum, saucepan, heat fruit over medium-low heat until simmering. Add scraped vanilla bean seeds and the pod (or cardamom). Stir frequently and cook until thick and spreadable, about 20 minutes. 

Store in a glass jar in the fridge for up to a week or freeze indefinitely. 

Adapted from this recipe.