Rhubarb Ketchup Recipe

4 7 5
Rhubarb Ketchup Recipe
Rhubarb Ketchup Recipe photo by Taste of Home
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Rhubarb Ketchup Recipe

Read Reviews
4 7 5
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour + chilling

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

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.
Originally published as Rhubarb Ketchup in Bountiful Harvest Cookbook 1994, p92

Nutritional Facts

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

  • 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
  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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Reviews forRhubarb Ketchup

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decar48 User ID: 5127622 228793
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."

MY REVIEW
Tracy Liming User ID: 5211765 20223
Reviewed May. 15, 2012

"exceptional flavor!"

MY REVIEW
cwegner52 User ID: 5577209 44340
Reviewed Jun. 17, 2011

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

MY REVIEW
Cakewalk63 User ID: 1311497 16796
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!!!"

MY REVIEW
5pudii User ID: 4697636 44338
Reviewed May. 10, 2010

"YUM!!!

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

MY REVIEW
vraz60 User ID: 3268242 19778
Reviewed May. 8, 2010

"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."

MY REVIEW
greenallmylife User ID: 4393050 202061
Reviewed Sep. 8, 2009

"This is terrific!! mmmmmm

I will never have store bought ketchup again."

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