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Rhubarb Ketchup

 Rhubarb Ketchup
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
48 ServingsPrep: 5 min. Cook: 1 hour + chilling


  • 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


  • 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.
  • Discard spice bag. Cool ketchup. Store in airtight containers in the
  • refrigerator. Yield: 6-7 cups.
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.