rhubarb ketchup

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Sonny – “Frankenstein, what do you want?”
Julian – “30 packets of ketchup.”

From the movie Big Daddy starring Adam Sandler

My friend Sandy is so sweet! She sent me this YUMMY recipe for rhubarb ketchup. I know what you might be thinking….Rhubarb KETCHUP? Well, that’s what Jeff said…and then he tried it. He’s now a rhubarb ketchup enthusiast.

Rhubarb Ketchup is sweet and tangy and vinegary and a perfect substitute for, well, Heinz. It also tastes a bit like chutney, so you could try it in place of the mango Major Grey’s that a lot of people I know, including myself, always have at the ready in the fridge. I tweaked this recipe a little and decided to make 1/4 of the original recipe….

You’re gonna LOVE this 😉

Rhubarb Ketchup

1 cup fresh rhubarb, chopped

2 medium size, ripe tomatoes, chopped

1 small onion, chopped

1/4 cup vinegar (I used apple cider)

1/4 cup brown sugar

3 Tablespoons white sugar

3 Tablespoons extra virgin olive oil

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon cinnamon

1/4 teaspoon garlic powder

a couple turns of freshly ground black pepper

Combine all ingredients in a medium saucepan. Bring to a boil and then reduce to a medium flame, stirring frequently until thick (30 to 45 minutes.)

Cool completely. Transfer to a canning jar or a salad dressing cruet. Keeps in the refrigerator up to two weeks.



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