Rhubarb ketchup, May 2011
When searching for savory ways to use my backyard rhubarb, I came across an unusual recipe: rhubarb ketchup. I was intrigued so I made a batch, and I thought was good and worth sharing.
This experience gave rise to a question: Is ketchup really ketchup without tomatoes? I did some checking around and learned that the word (also spelled catchup or catsup) is from the Chinese meaning pickled fish, and centuries ago it was something similar to soy sauce. It migrated to Indonesia where sailors from the west liked it and brought it back to England and the United States. Some versions had mushroom juice and walnuts. Tomatoes were a New England addition in the late 1700s, and since then the tomato version has prevailed. Although this rhubarb ketchup doesn’t contain vinegar, the rhubarb’s acidity mimics vinegar.
Tangy, tongue-tingling rhubarb ketchup is good on grilled turkey burgers such as cilantro turkey burgers. It might also be good on bratwurst, with sweet potato fries, in meatloaf, as a cocktail sauce for shrimp, or alongside grilled chicken, fish, or pork.
To make the ketchup gluten-free, use gluten-free soy sauce.
| Rhubarb Ketchup | Print |
- 1 tablespoon olive oil
- 1/2 cup chopped red onion (about 1/2 medium onion)
- 1 clove garlic, roughly chopped
- 1 tablespoon fresh ginger, roughly chopped
- 2 cups rhubarb (3 to 5 stalks), sliced into 1-inch pieces
- 3 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce (gluten-free if necessary)
- 1 teaspoon ground cumin
- 1/4 teaspoon hot sauce
- In a skillet or small saucepan, heat oil over medium heat. Add onions, garlic, and ginger. Sauté, stirring occasionally, for 5 minutes.
- Add rhubarb and cook another 5 to 10 minutes, stirring occasionally, until rhubarb softens and breaks down and juices begin to collect in pan. It's not necessary to cook away the liquid the rhubarb gives off.
- Mix in brown sugar and soy sauce and cook another 5 minutes, stirring occasionally. Add the cumin and hot sauce and cook another minute, or longer if ingredients are not yet soft. Puree with an immersion blender or by placing cooled ketchup in a blender. Preserve by canning (see Notes), or store in refrigerator for up to 2 weeks.
- Nutrition information per serving (values are rounded to the nearest whole number): 12 calories; 11 calories from fat; 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 4 g carbohydrate; 0 g protein; 1 g fiber; 116 mg sodium.
(Recipe adapted from “Quick and Spicy Rhubarb Ketchup” at suite101.com.)
Shared at Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free and Gluten-Free Wednesdays at The Gluten-Free Homemaker.
Blue ribbon-winner at the Washington County, Iowa, Fair, July 2011.
Sounds delicious. Can’t wait to give this one a try!