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    Rhubarb ketchup

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    *mandatory

    Rhubarb ketchup

    By Chetna Makan

    • Gluten Free
    • Vegan
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Makes: about 1kg

    Ingredients

    1 tbsp sunflower oil
    1 onion, roughly chopped
    1 clove garlic, roughly chopped
    800g rhubarb, trimmed and cut into small pieces
    1 bay leaf
    4 cloves
    150g caster sugar
    150g red wine vinegar

    Method

    1 Sterilise 2 x 500g jars or bottles according to the instructions on the Food app (see page 7 for details). Put the oil in a large pan over a low-medium heat. Add the onion with a pinch of salt and cook for 3-4 minutes, until it starts to soften.

    2 Add the garlic and cook for another minute. Add the rhubarb, bay leaf, cloves, sugar and vinegar. Bring to a simmer and cook, stirring occasionally, for 20 minutes, until the rhubarb is totally soft. Carefully fish out the cloves and bay leaf, transfer to a blender and whizz until smooth. Season and mix well. Strain through a fine sieve, if liked, then transfer to the sterilised jars or bottles. Store in the fridge and use within 4 weeks.

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