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.
i want to try this Thanks!!
What spices make up your “pickling spices”
wondering…
Glad you liked it Kay! Thanks for the great question also. Probably should have noted this in the first place.
The pickling spices I write about is a pre-mixed spice concoction that can be purchased at most grocery stores or in bulk at your local natural foods store. You can also find recipes to create your own online, however it is relatively inexpensive and worth the few dollars in the long run. The label on my pickling spice jar says it contains: Yellow mustard seed, cinnamon chips, allspice, dill seed, celery seed, bay leaf, chili peppers, cloves, caraway, and ginger root.
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