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Rhubarb Ketchup Recipe

I received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had!

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Rhubarb Ketchup Recipe

Prep: 5 min. Cook: 1 hour + chilling

Yield: 48 Servings

5 60 65

Ingredients

4 cups diced fresh or frozen rhubarb
3 medium onions, chopped
1 cup white vinegar
1 cup packed brown sugar
1 cup sugar
1 can (28 ounces) diced tomatoes, undrained
2 teaspoons salt
1 teaspoon ground cinnamon
1 tablespoon pickling spice

Directions

In a large saucepan, combine all ingredients. Cook for 1 hour or until thickened. Cool. Refrigerate in covered containers. Yield: 6-7 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 122 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.

Originally published as Rhubarb Ketchup in Bountiful Harvest Cookbook , p92

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Reviews for Rhubarb Ketchup

Rhubarb Ketchup

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(1-6) of 6 reviews

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Reviewed on May. 15, 2012 by Tracy Liming

exceptional flavor!

Reviewed on Jun. 17, 2011 by cwegner52

The pickling spice over powered everything, will not be making again.

Reviewed on Jun. 12, 2010 by Cakewalk63

This recipe is fantastic!!! My daughter who puts ketchup on everything loves it. I did use one reviewers suggestion to use the immersion blender to smooth it out. It's great and has become our replacement for good old tomato ketchup.

Thanks for sharing!!!

Reviewed on May. 10, 2010 by 5pudii

YUM!!!

I've served it on pork & it is finger lickin' good!

Reviewed on May. 08, 2010 by vraz60

After cooking the sauce down a bit, I used an immersion blender to smooth it out a little. It is absolutely wonderful with turkey burgers.

Reviewed on Sep. 08, 2009 by greenallmylife

This is terrific!! mmmmmm

I will never have store bought ketchup again.