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Rhubarb Ketchup

Total Time

Prep: 5 min. Cook: 1 hour + chilling

Makes

6 cups

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
Rhubarb Ketchup Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. In a large saucepan, combine the first 8 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.

Nutrition Facts

2 tablespoons: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 122mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.

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