Rhubarb Ketchup

Transform your condiments collection with this tangy and spiced Rhubarb Ketchup, a creative twist on classic ketchup that will elevate any dish. Crafted with vibrant fresh rhubarb, sweet brown sugar, and the zesty tang of apple cider vinegar, this homemade ketchup is perfectly balanced with a warm spice blend of cinnamon, cloves, and ginger. A kick of cayenne pepper can be added for those who love a little heat. Ready in just 40 minutes, this small-batch recipe yields a lusciously smooth and versatile sauce that's perfect for pairing with grilled meats, roasted vegetables, or even slathering on sandwiches and burgers. Whip up a jar of this unique rhubarb ketchup and enjoy the playful fusion of sweet, sour, and savory in every spoonful!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 20

Ingredients

• 500 grams Rhubarb (chopped)
• 150 grams Brown sugar
• 120 milliliters Apple cider vinegar
• 60 milliliters Water
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 0.25 teaspoons Ground cinnamon
• 0.25 teaspoons Ground cloves
• 0.5 teaspoons Ground ginger
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 teaspoons Cayenne pepper (optional)

Directions

Step 1

Wash the rhubarb thoroughly and chop it into small, even pieces.

Step 2

In a medium-sized saucepan over medium heat, combine the chopped rhubarb, brown sugar, apple cider vinegar, and water. Stir until the sugar dissolves.

Step 3

Add the finely chopped onion, minced garlic, ground cinnamon, ground cloves, ground ginger, salt, black pepper, and cayenne pepper (if using) to the pan. Stir to combine all the ingredients.

Step 4

Bring the mixture to a simmer, then reduce the heat to low and cook for about 25-30 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens.

Step 5

Remove the saucepan from the heat and allow the mixture to cool slightly.

Step 6

Using a blender or an immersion blender, puree the mixture until smooth. Be careful when blending hot liquids.

Step 7

If the ketchup is too thick, add a small splash of water to reach your desired consistency. If it’s too thin, return to the saucepan and simmer for a few more minutes to reduce it further.

Step 8

Transfer the rhubarb ketchup to a sterilized jar or airtight container and let it cool completely before sealing.

Step 9

Store in the refrigerator for up to 2 weeks. Enjoy with your favorite meals!

Nutrition Facts

Serving size	957.5 grams (957.5g)

Amount per serving	% Daily Value*
Calories	764

Total Fat 1.40g	2%
Saturated Fat 0.60g	3%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2438mg	106%
Total Carbohydrate 185.40g	67%
Dietary Fiber 12.00g	43%
Total Sugars 156.30g
Protein 6.40g	13%

Vitamin D 0IU	0%
Calcium 614mg	47%
Iron 3mg	18%
Potassium 1939mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.6%

Protein: 3.3%

Carbs: 95.1%