Homemade Rhubarb Ketchup

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.

Rhubarb Ketchup

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.

Advertisements
This entry was published on August 1, 2009 at 3:42 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: