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A fruity alternative to tomato ketchup, a useful way of using up excess old rhubarb.
2kg chopped rhubarb
250g chopped red onions
3 garlic cloves
100g demerara sugar
100ml cider vinegar
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
Roast the rhubarb, onions and garlic at 180°C for about an hour. You may need to add a little water towards the end if it's drying out.
Pass the mixture through a fine metal sieve, use a spoon to push it all through.
Put in a heavy saucepan with the rest of the ingredients and bring to a simmer, stirring to make sure the sugar is dissolved.
Simmer for around 30 minutes until the ketchup is thick but pourable.
Pot in sterilised bottles.
Store in a cool, dry, dark place for up to 4 months, refrigerate once opened.
See here for a blog post about making the rhubarb ketchup recipe.
This recipe is adapted from the one in Pam Corbin's River Cottage Preserves.
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Rhubarb Ketchup
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