Rhubarb Ketchup Recipe
Rhubarb Ketchup Recipe photo by Taste of Home

Rhubarb Ketchup Recipe

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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! —Faith McLillian, Rawdon, Quebec
TOTAL TIME: Prep: 5 min. Cook: 1 hour + chilling
MAKES:48 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Cook: 1 hour + chilling
MAKES: 48 servings


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

Nutritional Facts

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


  1. In a large saucepan, combine the first eight ingredients. Place pickling spice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning; tie securely with string. Add to saucepan. Cook 1 hour or until thickened.
  2. Discard spice bag. Cool ketchup. Store in airtight containers in the refrigerator. Yield: 6-7 cups.
Originally published as Rhubarb Ketchup in Bountiful Harvest Cookbook 1994, p92

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Reviewed Jul. 1, 2015

"Loved the flavor! Not ketchup though. I cooked on low for 3 hours and it still isn't that thick. Will use whenever a recipe calls for chili sauce and on top of meatloaf as well. I also used my immersible blender to smooth it out."

Reviewed May. 15, 2012

"exceptional flavor!"

Reviewed Jun. 17, 2011

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

Reviewed Jun. 12, 2010

"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 May. 10, 2010


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

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