Rhubarb Ketchup Food

RHUBARB KETCHUP

Rhubarb Ketchup image

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

Provided by Taste of Home

Time 1h5m

Yield 6-7 cups.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

RHUBARB KETCHUP

Rhubarb Ketchup image

Make and share this Rhubarb Ketchup recipe from Food.com.

Provided by chia2160

Categories Sauces

Time 55m

Yield 5 cups

Number Of Ingredients 7

Ingredients

2 lbs rhubarb, diced
1/3 cup ruby port
1/4 cup red wine vinegar
1 cup sugar
1 orange, zest of, peeled in strips
cayenne pepper
salt

Steps:

in a saucepan combine all ingredients and bring to a boil.
remove from heat for 30 minutes.
cover and simmer over medium heat for 5 minutes until rhubarb is tender.
remove orange zest and discard.
puree with a hand blender or pour into blender.
check seasoning.
pour into covered bowl and refrigerate.

RHUBARBECUE SAUCE

Rhubarbecue Sauce image

Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.

Provided by Olha7397

Categories Low Protein

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 11

Ingredients

2 cups rhubarb, chopped
1 cup ketchup
1/2 cup water
1 onion, chopped
2 garlic cloves, minced
1/4 cup brown sugar, packed
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.
Transfer to blender or food processor; purée until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.) Makes 2 ½ cups.
Canadian Living Magazine: May 2002.

Nutrition Facts : Calories 230.9, Fat 1, SaturatedFat 0.1, Sodium 1508.7, Carbohydrate 57, Fiber 3.1, Sugar 46.8, Protein 3.6

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In a large Dutch oven or heavy bottom saucepan set over medium heat, heat up the chopped rhubarb with 1 cup of water. Bring the mixture to a simmer and let the rhubarb cook until the water is mostly absorbed and the rhubarb is a similar to a jam consistency, 10-15 minutes. Allow to cool, transfer to a large bowl, and set aside. Wipe down the Dutch oven.
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