Two things that I love are rhubarb and trying new things. However, when I stumbled upon a recipe for Rhubarb Ketchup, I was a bit skeptical…but intrigued. Eventually, I couldn’t stand it. I decided I needed to try it! I didn’t want to miss out if it was truly something delicious made with rhubarb!
The recipe ended up being a win/win for me. First, it was easy. Second, it was tasty. My biggest complaint about the recipe is that it’s WAY TOO SMALL, only making about a pint and a half!
Once I used up my rhubarb stash, I went to Farmer’s market seeing if there was any still in season. I know I was pushing my luck, as we’re nearing the end of the season here, but I found a bunch from one farmer and bought enough to make 4 more batches! Yum!
The most common question I’ve had in telling people that I made rhubarb ketchup is, “Does it taste like ketchup?”
The answer is NO! It’s way better! It’s both tangy and sweet, but not like chutney. More like a delicious, homemade cross between ketchup and steak sauce, but way better.
It’s hard to explain. I think you should just try it and find out for yourself! If you come up with a better way to describe it, let me know!
How to make Rhubarb Ketchup:
- 2 lbs (about 6-8 cups) chopped rhubarb
- 1/2 cup chopped red onion
- 2 cloves garlic, chopped
- 4 tablespoons cider vinegar
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon celery seed
Preheat oven to 350 degrees. Roast rhubarb, onion and garlic for about an hour, stirring occasionally. When vegetables are mushy, they’re done.
The recipe I found said at this point to run through a food mill or sieve to puree the contents, leaving a bit of stringy pulp out. I decided, instead, to throw it all in my Vitamix and blend it smooth. It actually worked without leaving any stringy stuff behind! However, it also made it a bit thicker, because of the added bulk. So, if you do it that way, add a bit of water to make it the consistency you want.
Which ever way you do it, take the mixture and place it in a sauce pan, add remaining ingredients and cook on low for about 20 minutes. (You might want to cover it because it will most certainly splash out at you!)
If you’re going to can it, use the water bath method and boil half pints for 20 minutes, 4 oz jars for 15 minutes. Otherwise, it will keep in fridge for up to 3 months in a tightly sealed container. Well, not that it will last in the fridge for 3 months. I’m lucky to keep any around for a week!
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Kerrie on August 2, 2011 | Permalink
Kerrie blogs at City Girl Farming.
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