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Combine the Goodies:
In a medium saucepan, add the rhubarb, sugar, water, and lemon juice. Stir everything together to combine.
Cook it Down:
Bring the mixture to a simmer over medium heat. Let it cook for about 15–20 minutes, stirring occasionally, until the rhubarb becomes soft and breaks down.
Blend it Smooth:
Once the rhubarb is tender, use an immersion blender (or transfer carefully to a regular blender) to purée the mixture until smooth and buttery.
Add That Hint of Vanilla:
Stir in the vanilla extract (if using), and let the rhubarb butter simmer for another 2–3 minutes to combine the flavors.
Cool and Store:
Let the rhubarb butter cool down. Transfer it to a jar or airtight container. Store it in the fridge for up to 2 weeks.
Serving and Storage Tips:
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