Follow LearnToPreserve on Twitter


Foodista Food Blog of the Day Badge




Dilly Pickled Onion Slices on Punk Domestics

Powered by Squarespace

This form does not yet contain any fields.

    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

    Full Disclaimer

    International Food Blogger Conference 2011 NOLA

    « The first Seattle Edible Exchange | Main | Opening up jars: Apricot~Pineapple Jam »

    Roasted Rhubarb Ketchup


    I've been making so many different recipes with rhubarb lately...

    ...if only I had the time to post about all of them today...sigh. For the sake of time management I decided to pick just one thing to blog about this morning and I opted for my current favorite: Roasted Rhubarb Ketchup.

    Why did I choose this recipe? I think it's a remarkable achievement to turn something somewhat unusual like rhubarb into a common everyday condiment like ketchup. But this my friends, this is no ordinary ketchup. It has layers upon layers of flavors. Sweetness, spices,'s all here.

    Dare I add it's pretty sexy too?

    As sexy as a sauce made from petioles of oxalic acid can be.


    Start by chopping raw rhubarb, red onion and garlic. If you have some shallots, chop them up and add them too.

    Roast for about an hour at 350 degrees.

    Give 'em a little stir every 15 minutes or so.

    When the hour is up the veggie mixture should be completely cooked, so remove it from the oven, then stir it all together until well blended.

    It will be a rather unappealing mush.

    Next scoop it up -- solids and liquids and all -- into a sieve or food mill that's been placed over a heavy-bottomed saucepan and puree it until you've extruded most of the good stuff into your pan.
    You will have some pulp left behind.

     Mix the remaining ingredients (spices, vinegar and sugar) in a saucepan and simmer for about 15 minutes. Best to cover the saucepan pan because it burbles and bubbles and spits like apple butter. Hot ketchup burns when it hits your skin, plus it will stain anything else it hits in the vicinity.


    Ladle this gorgeous blend into jars and there you have it.

    ~Roasted Rhubarb Ketchup~

    Your fries will never ever ever be the same. Ever. 

    PrintView Printer Friendly Version

    Reader Comments (6)

    Ooh! You'll post this to Punk Domestics, yes?

    June 15, 2011 | Unregistered CommenterSean

    Yes, of course!
    I'm not home right now but I'll do it within the next day or so.
    Wish you lived closer; I'm hosting an All-Rhubarb Potluck tomorrow at the Dry Soda Tasting Room in SoDo/Seattle, complete with Dry Rhubarb Soda cocktails, generously provided by the CEO.
    I would have loved for you to be here.

    June 15, 2011 | Registered CommenterBrook Hurst Stephens

    This sound AMAZING - definitely on the to-do list for this weekend!

    June 15, 2011 | Unregistered CommenterJen Barthell

    MY FAVORITE!!!! This I decide, will be the first rhubarb recipe I make :)

    June 17, 2011 | Unregistered CommenterChristine

    I am sooo glad you liked it Christine. Was that the first thing you've ever tried with rhubarb?
    Well it was a first-time for me trying Pandan and your Pandan Cake was super delicious. I want to talk to you about it again when I'm not so distracted.
    It was wonderful to see you last night.
    B xo

    June 17, 2011 | Registered CommenterBrook Hurst Stephens

    I find this completely interesting! I've been thinking about making some homemade french fries lately, sooooo....!

    June 18, 2011 | Unregistered CommenterLori @ RecipeGirl
    Comments for this entry have been disabled. Additional comments may not be added to this entry at this time.