Cooking

Rhubarb Ketchup

Here’s recipe #2 in the rhubarb series. It was adapted from the Spring 2011 edition of Edible Twin Cities Magazine and the Lanesboro Bethlehem Lutheran Church youth group. Rhubarb Ketchup allows homemade condiments to be weeknight cooking; I started it after work around 4:30, and had it ready for hamburgers at 6 with dishes, tending the patio garden, and some emails in between.

Rhubarb Ketchup

By Amy Sippl and Edible Twin Cities, Spring 2011

Ingredients

4 C. diced fresh rhubarb
3 C. onion
1 C. packed brown sugar
1 C. white sugar
1 C. vinegar
28 oz. can of diced tomatoes, undrained (a great way to use up the pantry stock before tomato season begins!)
2 tsp. salt
1 tsp. cinnamon
1 Tbsp. pickling spice (tied in a cheesecloth satchel)
Instructions
1. Mix together rhubarb and onion in a large non-alluminum stock pot. Add vinegar, sugars, tomatoes, and spices.
2. Bring ingredients to a boil, stirring to ensure sugars are well-dissolved. Simmer, uncovered about 1 hour until rhubarb is soft and breaks apart when smashed with the back of a spoon. Remove pickling spice satchel.
3. Use an immersion blender and pulse 30-45 seconds to break apart rhubarb and thicken sauce. Cool and refrigerate covered.

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