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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  14 comments for “rhubarb ketchup

  1. Sandy Erdman
    June 29, 2010 at 6:23 pm

    Wednesday, the Rochester Post Bulletin is going to have an article about a group of Lanesboro, MN residents who have created a new rhubarb flavored soda. The only recipe that I have is the Rhubarb juice/Rhubarb mash and you mix with sparkling water, soda water or ice teas. Will see what they have an send out….

  2. June 29, 2010 at 6:26 pm

    I have a recipe for rhubarb soda too. Would you like it? 🙂

  3. Evelyn
    July 18, 2013 at 9:12 am

    Thank you will definitely try this one

    • Melissa
      July 18, 2013 at 11:18 am

      Hi, Evelyn! thanks for stopping by. Enjoy! 🙂

  4. Kam Thornhill
    March 20, 2014 at 10:38 am

    Up until the 1800’s ketchup was made nearly a hundred different ways but none of them with tomatoes…. I made a banana ketchup last year that I loved especially with pork burgers but it probably would be good to stir a Tbsp. or so into chicken salad , this year apart from this recipe, I plan on making cranberry ketchup and mushroom ketchup 😉

    • Melissa
      March 22, 2014 at 2:59 pm


      Ooh! I love the idea that ketchup doesn’t have to be tomatoes 🙂 This rhubarb ketchup is so delicious, and so much better for you that the high fructose corn syrup-drenched Heinz. Just as ketchup doesn’t have to be made with tomatoes… jam doesn’t have to be made with berries or apricots! Here are some recipes I think you’ll enjoy since you seem to like extraordinary condiments as much as I do 😉 XOXO ~M

      Tomato Jam: http://chindeep.com/2012/07/10/tomato-jam/

      Tropical Jam & Sweet Onion Skillet Jam: http://chindeep.com/2011/04/12/pork-apple-burgers-with-tropical-jam/

      Bacon Jam: http://chindeep.com/2012/09/09/bacon-jam/

      Spicy Summer Garden Vegetable Jam: http://chindeep.com/2012/08/03/spicy-summer-garden-jam/

    • Lora Adams
      August 16, 2014 at 6:13 pm

      I would love to get the recipes from you for anything rhubarb. These are sounding really good. My mom can’t do tomatoes and this would be a great alternative for her.

      • Melissa
        August 18, 2014 at 5:54 pm

        Hi Lora! 🙂
        I’m so happy you like my recipes! if you do a search in the search bar (over on the right hand side of my page) type in “rhubarb.” You’ll find a bunch of my rhubarb recipes! Enjoy! XO ~M

  5. Lynn Wall
    April 12, 2014 at 2:35 pm

    if this rhubarb ketchup was made in the larger batch and bottled hot would it keep like other canning?

    • Melissa
      April 12, 2014 at 2:51 pm

      Hi Lynn 🙂 I’ve never tried canning this ketchup, but my guess would be yes, I think this would work.

      Thanks for visiting! enjoy the recipe.

  6. Terrianne
    July 22, 2014 at 9:32 pm

    I made this recipe, actually doubled it as I have friends that expect to be ‘experimented” on. This is a major hit with everyone. I am going to try it without the onions (have friends that are allergic) and substitute a few jalepenos to spice it up. Was just wondering of this recipe could be frozen?

    • Melissa
      July 26, 2014 at 10:10 am

      Hi there, Terrianne 🙂

      I’m so glad you like the recipe!

      I’ve never tried freezing this, but I can’t see why you wouldn’t be able to. This can also be canned via water bath method, if you do any canning.

      Thanks for stopping by! Good luck!


  7. Heidi
    June 4, 2020 at 7:12 pm

    Do you leave the seeds in the tomato?

    • Melissa
      June 9, 2020 at 4:59 pm

      Yes 🙂

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