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    Home » Condiments

    Rhubarb Ketchup

    Published: Jun 2, 2020 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

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    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

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Condiments
    Cuisine: American
    Prep Time: 15 minutes mins
    Cook Time: 1 hour hr 20 minutes mins
    Total Time: 1 hour hr 35 minutes 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
    • ½ cup red wine vinegar
    • ½ cup brown sugar
    • ⅓ cup white sugar
    • ⅓ cup vegetable oil
    • 1 teaspoon dried thyme
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • ½ teaspoon 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.
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Katerina

      June 06, 2020 at 8:22 am

      What a clever idea to use rhubard in ketchup! Thanks so much for sharing.

      Reply
      • thewineloverskitchen

        June 06, 2020 at 9:03 am

        My pleasure Katerina!

        Reply

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