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Revisiting this thought: Rhubarb…not just for pie!

Revisiting this thought: Rhubarb…not just for pie!

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rhubarb

05.30.18:  When I originally wrote this article, I had purchased a rhubarb plant for a magazine photo shoot.  I planted it afterward and have watched it each year display its large leaves…never harvesting before the large plume-like blooms appeared.  This year I got ahead of the blooms and made this rhubarb ketchup but added in curry powder and a little bit of ground hot peppers for a tantalizing new version.  It’s still exceptional on the Lamb Sliders, but I love it on just about anything from simple hamburgers, grilled chicken, and steak to breakfast sandwiches. ENJOY the bounty!


05.12.15:  Rhubarb makes its appearance as one of the first vegetables of spring.  It’s often polarizing.  Those of us who grew up on rhubarb pie in the midwest have a fondness for its tart contrast to the sweetness added in the pie-making process. However, this fleeting springtime produce is equally delicious as a savory treat and this rhubarb ketchup recipe, created to utilize and preserve rhubarb when it is abundant, is sure to win over rhubarb skeptics.  Try it with our Lamb Sliders.

Rhubarb Ketchup

Yield: approximately 1 cup

Ingredients

  • 6 cups fresh (or frozen) rhubarb pieces
  • 1 medium sweet onion, cut in 1-inch pieces (approximately 2 cups)
  • 3 cloves garlic, smashed
  • 1 cup water
  • 2/3 cup raw sugar (can substitute light brown sugar)
  • 1/3 cup cider vinegar
  • 1 tablespoon salt
  • 6 peppercorns
  • 6 whole cloves

Instructions

Place the rhubarb, onion, garlic and water in a medium saucepan. Simmer over low heat until tender, approximately 5-10 minutes. Let cool slightly then pour into a blender or food processor and process until smooth.

Pour mixture back into the saucepan; add sugar, vinegar and spices. Simmer over low heat until thickened and reduced by half, approximately 45 minutes. Stir often to prevent scorching and sticking.

For a silky ketchup and to remove the solids, press ketchup through a fine mesh sieve. Pour into clean container, cover and store in the refrigerator.

Notes

excellent on grilled meats...especially lamb sliders!

http://localgoodness.com/blog/local-goodness/rhubarb-not-just-for-pie/

 

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