Rhubarb Ketchup

This Rhubarb  Ketchup is rather savoury compared to the all tomato, store bought kind.

You would not be able to pick out that it is rhubarb…it is just savoury. I loved it on hamburgers.  But it would be good with any grilled meat -chicken, pork chops etc.  Try it in pulled pork!

Saucepan of rhubarb ketchup simmering

It takes a while to make but it isn’t hands on time if you are around the kitchen you can just stir it occasionally.

I am not sure how long it would keep in the fridge.  A week would be okay but not sure after that so I froze what I didn’t use in small containers.

Close up of a bottle of rhubarb ketchup

Rhubarb Ketchup

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Course: Condiments
Cuisine: American
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Servings: 4 cups

Ingredients

  • 3 cups rhubarb in 2" chunks
  • 3 cups whole peeled tomatoes with juice I used a 28 oz can
  • 1 large sweet onion in chunks
  • 1/2 cup red wine vinegar
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/3 cup vegetable oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper

Instructions

  • Puree rhubarb, tomatoes and onion if a food processor or blender til smooth.
  • Transfer to a sauce pan and add remaining ingredients. Simmer 60-80 minutes until the desired thickness. Stir occasionally.
  • Allow to cool and transfer to jars or bottles. Will keep a week in the fridge. Freeze any excess.

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