Rhubarb Ketchup
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.