Rhubarb Ketchup

Total Time: Prep: 5 min. Cook: 1 hour + chilling´╝îMakes: 6 cups

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

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

  1. In a large saucepan, combine the first 8 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.

NutritionFacts

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

See also  Ham and Lentil Soup

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