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!
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Recipe Information
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)
Instructions
Wash the rhubarb thoroughly and chop it into small, even pieces.
In a medium-sized saucepan over medium heat, combine the chopped rhubarb, brown sugar, apple cider vinegar, and water. Stir until the sugar dissolves.
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.
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.
Remove the saucepan from the heat and allow the mixture to cool slightly.
Using a blender or an immersion blender, puree the mixture until smooth. Be careful when blending hot liquids.
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.
Transfer the rhubarb ketchup to a sterilized jar or airtight container and let it cool completely before sealing.
Store in the refrigerator for up to 2 weeks. Enjoy with your favorite meals!
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 160.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2198 mg | 47% | |
*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.
