Strawberry-Rum Compound Butter

The very last gasp of strawberry season calls for something like this: a sweet compound butter that can be frozen and then used all summer long on biscuits, toast, or banana pancakes. This is so easy to make -- and it tastes pretty amazing despite how little effort it requires!

Strawberry-Rum Compound Butter

2/3 cup very ripe strawberries (mashed)
2 tablespoons light brown sugar (like Whole Foods 365 brand)
1 tablespoon dark rum

1 stick unsalted butter (like Whole Foods 365 brand)

generous pinch of Maldon sea salt flakes

Set a stick of unsalted butter out on the counter so it can get to room temperature (about 20 minutes). Combine strawberries, brown sugar, and rum. Microwave for 1 minute, stir it, and then microwave for another minute. Let mixture cool for about 20 minutes. When butter has softened and and mixture has cooled, add in the salt and combine strawberry mixture and butter well; freeze it until set, about 2-3 hours.

When you are ready to use it, set container out for a few or microwave it for 30-45 seconds. Use a small scoop for individual servings, wrap it into individual logs for freezing and gifting, or get fancy (we learned the trick here) and smooth the top of it before serving in a small, round dish.