• 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…