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 seed starting peppers seasons Grow It Forward 12 Weeks of Garden Inspiration heirloom preservation garden planning yard projects garden plans garden projects broccoli photo post seeds herbs onions radishes beans rhubarb seed Salsa Week community garden spring tomatillo raspberries fall lettuce varieties winter basil seed saving Garden Planning 101 canning spinach garlic soil planting dry beans beets A Seed Starting Diary kohlrabi pumpkin vertical gardening asparagus beneficial insects scallions mint flowers strawberries indoor gardening garden Three Sisters gardening with kids variegated tomato transplanting kale seed starting mix seed starting containers house projects organic gardening Black Hungarian pollinators horseradish garden harvest totals watermelon Good Garden Reads resources jelly frost giveaways apples cucumber fall garden corn potting up seedling care carrots mojito container gardening Baker Creek Heirloom Seeds organic pests starter pots seed starting timeline disease oregano John Denver Extending the Season winter sowing trellising seed packet printable love yellow pear guest post Building Better Soil coir brussels sprouts shallots Grow It Forwards jam seedlings reader question compost patty pan squash horseradish root soil blocker soil blocks peat cabbage brassicas dividing rhubarb plant markers sage rapsberries squirrels garden clean up Anna Russian Tomato Amish Paste Big Mama paste tomatoes Opalka Federle sunflowers litchi tomato social media garden beds snow Red Romaine Lettuce Holiday Gift Guide garden musings birthday squash San Marzano onion salsa litchi tomatoes peas zucchini peanuts pepper mesclun garden pests watering garden organizataion garden inspiration pickling quinoa mulch Year in Review amaranth tomato blight