Go Back
+ servings
Close up of a bottle of rhubarb ketchup
Print

Rhubarb Ketchup

Course Condiments
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
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.