Rhubarb Ketchup

Prep Time
Cook Time
1h 20m
Ready In

"TOH has made a habit of getting my attention w/unique recipes, but they've also become my main source of rhubarb recipes as I ready myself for the annual late-summer rhubarb crop my friend Magga shares w/me. This recipe combines UNIQUE with RHUBARB. As written, the yield was 6-7 cups (way too much for us), so I halved the recipe to enter it here. I also modified the recipe slightly to make the use of the pickling spice optional as some reviewers suggested it was excessive or not needed at all. This recipe was originally published as "Rhubarb Ketchup" in the "Bountiful Harvest Cookbook 1994" on Page 92. (Time does not include some ingredient prep (but I allowed for it) & the cooling time) Enjoy!"

Original recipe yields 1 serving


  • Serving Size: 1 (1324.4 g)
  • Calories 1069.5
  • Total Fat - 2 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 2375.4 mg
  • Total Carbohydrate - 261.8 g
  • Dietary Fiber - 16.2 g
  • Sugars - 227.8 g
  • Protein - 9.8 g
  • Calcium - 371.9 mg
  • Iron - 3.2 mg
  • Vitamin C - 101.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a lrg saucepan, combine the first 8 ingredients. If using the pickling spice, put it on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning, tie securely w/string & add to the saucepan. Cook 1 hr or until thickened.

Step 2

Discard spice bag, cool ketchup & store in airtight containers in the fridge.

Step 3

NOTE #1: Because the rhubarb & tomatoes are diced, the final product will be texturally chunky like a salsa. My choice will be to puree the ketchup w/my immersion blender.

Step 4

NOTE #2: Yield will be roughly 3 to 3 1/2 cups. As w/other recipes like this, the # of servings varies w/how you use it more than my estimation of servings, so I opted to enter the recipe as a single serving.

Tips & Variations

  • Optional use of immersion blender.

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