Unless you are enjoying that burger and fries with some delicious rhubarb ketchup, that is.
I combined 4 cups of diced rhubarb, 1 1/2 large yellow onions (coarsely chopped), 1 cup white vinegar, 1 cup brown sugar, 1 cup white sugar, 28 oz canned diced tomatoes (including the liquid), 2 teaspoons salt, 1 teaspoon cinnamon, and 1 tablespoon pickling spice tied in cheesecloth. I brought it to a boil and then simmered for 1 hour. After removing the pickling spice, I blended it with an immersion blender until it was velvety smooth.
I wish I could have captured the aroma in my kitchen to share with you; the scent was as rich and warm as the taste! The color and flavor was similar to a classic tomato ketchup, but spicy and tangy and warm. After it had cooled, the cinnamon was especially noticeable, so next time I will probably cut back just a bit, but otherwise I wouldn’t change a thing. The recipe yielded a total of four pints, three of which I processed in half pint jars in a hot water bath for 10 minutes.
I roasted 4 cups of diced rhubarb, 1 large red onion (chopped), and 4 cloves of garlic (chopped) in a foil lined pan at 350 degrees for one hour, stirring the mixture every 15 minutes. I then transferred the roasted vegetables into a large pot and added 4 tablespoons cider vinegar, 2 tablespoons lemon juice, 1/4 cup brown sugar, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, and 1/8 teaspoon celery seed. I simmered this over low heat for another 15-20 minutes, before pulsing with an immersion blender until smooth.
This ketchup didn’t have that same similarity to tomato ketchup, but it is a tasty condiment none the less. The rosy pink ketchup is both spicy and sweet (I think it will be excellent with pork roast or chicken). I followed City Girl Farming’s lead and used the immersion blender instead of a food mill, but between that and the oven roasting, it did need some extra liquid added back in during the blending. I also increased the amount of onion and garlic the original recipe called for. This recipe yielded about a pint and a half.
I can see both of these condiments having a prominent place in my kitchen repertoire for the foreseeable future, but if I had to pick a favorite, it would have to be Rhubarb Ketchup #1. Rhubarb Ketchup #2 was still very good, but not in the same familiar and classic burger-and-fries way. In fact, this entire week’s menu at our house is planned around burgers, garden potato oven fries, brats, grilled chicken, and a few other excuses to consume rhubarb ketchup. Springtime and grilling season just took on a whole new level of awesomeness.
Stay tuned next week for the final Rhubarb Happy Hour recipe, which will be a perfect companion to any patio-worthy happy hour fare!
- These pages are dedicated to all things home gardening. From planning a garden to preserving the harvest, you'll find practical and creative ideas to satisfy your sense of garden adventure!
- tomatoes recipes peppers seed starting preservation Photo of the Day seasons Salsa Week rhubarb photo post garden planning Grow It Forward 12 Weeks of Garden Inspiration raspberries herbs garden projects garden plans heirloom lettuce broccoli yard projects onions seeds seed saving recipe radishes beans fall canning winter strawberries spring salsa varieties tomatillo seed garlic squash cucumber transplanting A Seed Starting Diary kale dry beans frost pollinators pumpkin planting community garden basil guest post scallions mint beneficial insects Garden Planning 101 soil spinach kohlrabi asparagus beets red romaine cucurbits Garden Photography 101 vertical gardening Minnesota Locavore Good Garden Reads Year in Review sunflowers garden harvest totals horseradish pickling onion corn coir seed starting mix winter sowing seed starting containers variegated tomato gardening with kids organic gardening potting up cabbage vacation Three Sisters seedlings carrots brassicas seedling care apples squirrels garden clean up fall garden jelly watermelon Holiday Gift Guide resources Opalka giveaways zucchini flowers garden indoor gardening Black Hungarian garden pests house projects parsnips photography Seed Starting Q + A rue #garden365 #garden365 photo challenge garden photography zinnia blogging ground cherries pumpkins mexican sour gherkin gourds lemon parsnip olive grapes tomato ground cherry rainbow chard Measuring Up herb overwintering Grow It Forwards botanical gardens shallots patty pan squash horseradish root dividing rhubarb brussels sprouts wrens San Francisco reader question compost jam cantaloupe wildlife-friendly garden bees Bees in the Garden aster reader questions alpine strawberries artichoke Linda Ly The CSA Cookbook Garden Betty book review garden quote cayenne plant markers slugs organic pest control pruning jalapeno tomatillos rosemary seasonal preparing for winter harvest starter pots sage garden organizataion garden inspiration San Marzano quinoa mulch litchi tomatoes watering amaranth tomato blight paste tomatoes Federle Red Romaine Lettuce social media garden beds snow birthday garden musings Big Mama Amish Paste Anna Russian Tomato litchi tomato peas mesclun pests organic mojito container gardening disease seed starting timeline soil blocker soil blocks peat Building Better Soil Baker Creek Heirloom Seeds oregano trellising rapsberries peanuts pepper Extending the Season seed packet John Denver love yellow pear printable