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!
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.
Rhubarb Ketchup
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Save Print Pin FacebookServings: 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.
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Katerina
What a clever idea to use rhubard in ketchup! Thanks so much for sharing.
thewineloverskitchen
My pleasure Katerina!