Recipe · summer
Rhubarb Ketchup
A tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.
Meal: preserveMain: rhubarbHands-on: 90 min
Ingredients
- 8 cups diced rhubarb
- 1 large onion, diced
- 1 quart home-bottled tomatoes (or a 28 oz can of diced tomatoes)
- 1/2 cup white sugar + 1/2 cup brown sugar
- 1 tbsp pickling salt
- Optional: 1/4 cup tomato powder
- 1 tsp cinnamon
- 1 cup white vinegar
Steps
- 1Sprinkle the sugar over the rhubarb and let it macerate 30 minutes.
- 2Add the remaining ingredients and bring to a boil.
- 3Simmer uncovered until thick, about 1–2 hours, stirring often.
- 4Cool and store in jars in the fridge. Makes about 3 pints.
Meet the plant
- RhubarbThe old neighbour in the back corner who was here before you and will outlast you.
Tips that help here
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
- Soil Is Alive. Dirt Is Not.Feed the living thing under your plants and the plants take care of themselves.
More like this
- Rhubarb ChutneyA sweet-spicy rhubarb chutney with warm Indian spices — delicious over pork, beef, or chicken, and it fills the house with an amazing smell while it cooks.
- Easy Pickled RhubarbQuick fridge pickle — great on salads or sandwiches.
- Freezer Tomato PacksNo canner, no pressure gauge — the easiest way to keep a tomato glut.