Rhubarb Ketchup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiment
Serves: 24
Ingredients
  • 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
Instructions
  1. In a skillet or small saucepan, heat oil over medium heat. Add onions, garlic, and ginger. Sauté, stirring occasionally, for 5 minutes.
  2. 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.
  3. 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.
  4. 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.
Note
For larger quantities, use a larger pot and after adding rhubarb, increase cooking time to double or more. For canning in 8-ounce jars I used 1/4-inch head space and processed in a kettle of simmering water for 10 minutes.
Nutrition Information
Serving size: 1 tablespoon. Calories: 14 Fat: 1g Saturated fat: 0g; Unsaturated fat: 0g; Carbohydrates: 2g; Sugar: 1g; Fiber: 0g; Protein: 0g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/05/17/a-unique-use-for-rhubarb-rhubarb-ketchup/