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.
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 whole cloves
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.
excellent on grilled meats...especially lamb sliders!