The Rhubarb Ketchup Recipe


Since I first discovered it two years ago, Rhubarb Ketchup has pretty much become a staple condiment in our house. It works as both a ketchup and a sauce for meats and involves two ingredients I always have lots of in the spring: rhubarb and canned tomatoes (from the previous year’s canning). So really, this combination is a bit of a no-brainer

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My alterations to the recipe that I originally poached off the Internet are typical ones for me – the addition of apple cider vinegar and a couple cloves of garlic – to punch up the taste a little bit:

Ingredients:

4 cups of rhubarb cut into one-inch pieces
1 large yellow onion, chopped into one-inch pieces
2 garlic cloves, diced
3 cups of canned tomatoes (with juice)
1 cup apple cider vinegar
1 cup white sugar
1 cup brown sugar
1 tablespoon salt
1 good shake of cinnamon
1 tablespoon of pickling spice tied in cheesecloth

Throw all that together in a pot and it will look like this:

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Bring the mixture to a boil and the put it on simmer for an hour to two hours (I like to cook it down a fair bit). Once the consistency is where you like it, remove the pickling spices and blend with an immersion blender. As you can see, this doesn’t have the colour of Heintz – no dyes or chemicals in this pot of awesome sauce:

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Process in a boiling water canner for 20 minutes and you’re done. Makes four pints and the recipe is easily (and safely) doubled.

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