Last Of The Summer Rhubarb – The Daily Spud
Recipe for rhubarb ketchup from Pam Corbin’s lovely book Preserves: River Cottage Handbook No.2.
Fortunately, I don’t think the result suffered. In fact, having opened the first batch after 3 weeks, I feel a distinct urge to make more so that I can eat it with Indian-style curries, mix with yoghurt for a tangy dip or just dollop onto the nearest plate of chips.
A word of warning: Do watch out for splashes as the ketchup simmers. My mixture was very thick and given to dangerous little eruptions, so it was important to keep it covered while simmering and to remove from the heat before checking progress.
1 kg rhubarb, chopped into approx. 2cm lengths
125g red onion, roughly chopped
2 large cloves garlic, peeled
150ml cider vinegar
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
0.5 tsp cayenne pepper
150g demerara sugar
I could certainly imagine adding some apples to this. If it were the right season for apples, that is.
You’ll also need:
Baking trays for roasting the vegetables.
A blender or food processor for blending the ketchup.
Jars, wax seals and preferably non-metallic lids for approx. 600ml worth of ketchup (or more if you like a thinner consistency).
Preheat your oven to 150C.
Spread the rhubarb in a single layer on one or more baking trays, preferably lined with parchment paper.
Spread the onion and garlic on a separate tray.
Roast until the rhubarb, onion and garlic are completely soft and the onion is a little charred around the edges.
Depending on your oven and on the thickness of the rhubarb stems, this may take from 20 to 40 minutes or so, so check periodically.
While the vegetables are roasting, wash your jars in hot soapy water, rinse thoroughly, and sterilise by boiling in water for 10 minutes and (once the vegetables are out of the oven), reduce the oven temperature to 140C and keep the jars there until ready to fill with ketchup.
Using a food processor or blender, blend together the roasted rhubarb, onion and garlic with the cider vinegar, salt, cumin, coriander, ginger, cayenne and approx 400ml water.
The mixture will be thick and pulpy.
Place a large, non-reactive saucepan (aluminium, stainless steel or enamelled) over a medium heat.
Add the blended rhubarb mixture and the sugar to the saucepan and stir to mix.
If you want a thinner consistency for your ketchup, you can add a little more water if you like.
Bring the mixture to the boil, then reduce the heat and simmer, covered, for 25 to 35 minutes.
The mixture will reduce a little and darken.
Carefully pour the ketchup into your hot, sterilised jars, to within 3mm of the tops.
Seal with a wax disc and cover with lids which have been dipped in boiling water.
Leave in a cool, dark place for 2 weeks or more before using.
600ml of thick, tasty ketchup.
OR: - How to make rhubarb ketchup – recipe | Life and style | The Guardian