I enjoy making and serving foods that are usually thought of as store bought. Ketchup, which pairs so well with many summertime foods, is one of those usually store bought foods. Homemade Ketchup only vaguely resembles store bought and enhances nearly everything off the grill, including meat, poultry and vegetables. Instead of tomato ketchup everyone in my house is hooked on a rhubarb ketchup that we each make. There is usually some in the refrigerator from early spring when rhubarb is first available until it goes out of season in early fall.
The tangy sweetness makes it an ideal condiment. This recipe is merely a guide, we do not follow a recipe to make this so adjust agave and spices to your personal taste…or if you do not have rhubarb substitute for tomatoes.
Prep time 5 minutes
Total time 20 minutes
4 stalks rhubarb chopped
3 tablespoons agave nectar
1/8 teaspoon cinnamon
small pinch of cloves
1 teaspoon molasses
2 tablespoons cider vinegar
1.Place all ingredients in a medium sauce pan and bring to a simmer. Cook until ketchup gets thick, this will vary depending on the amount of water in the tomatoes but should take from 15-30 minutes. Continue tasting and adjust seasoning to taste.
2.Place mixture in a food processor and process until smooth, about 1 minute. Chill and use.