Rhubarb Ketchup
  1. Place everything but the salt in a large heavy bottomed saucepan.

  2. Bring it slowly up to heat and cook it gently for 30 minutes, covered half, half uncovered, stirring once in a while, until everything is delightfully soft.

  3. Taste and salt as you wish.

  4. Swizz in a food processor until smooth.

  5. Transfer it to sterile jars. The ketchup should last for a good few months; refrigerate once opened, where it will be good for a month or so.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🌸Spring

DifficultyEasy ⏰ 1h

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