(1 votes, average: 1.00 out of 5)
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This ‘ketchup’ is tangy and sweet. It’s much better than ketchup and definitely retains rhubarb flavor. Great for steak sauce!
Difficulty: Easy
Servings: makes about 2-3 half pints
Prep Time: 20 min Cook Time: 1 hr 20 minIngredients
2 lbs rhubarb (6-8 cups) chopped
1/2 cup chopped red onion
2 cloves garlic, chopped
4 tablespoons 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
Directions
Roast rhubarb, onion and garlic in 350 degree oven for about 1 hour, stirring occasionally. Place in a food mill or sieve and puree mixture into sauce pan (or blend the whole thing up in a high powered blender or other kitchen appliance until smooth).
Add remaining ingredients and cook on low heat for about 20 minutes, stirring often.
Refrigerate for up to 3 months, freeze for up to 6 months, or can using water bath method, boiling for 20 minutes (for half pints)or 15 minutes (for 4 oz jars).
Categories: Boiling Water Bath, BWB Condiments, Canning, Condiments, Freezing, Other Condiments, Sauces
Submitted by: citygirlfarming on August 2, 2011
nannadebb says:
I was excited to see this nightshade free ketcup, but i think i missed something. When I tried it, the vegies were pretty dry after 40 minutes in the oven. I added water, just to be able to puree. The end result tasted great, but I’m going to roast differently next time.
On June 5, 2013 at 3:26 pm