Roasted Rhubarb Ketchup
Tuesday, June 14, 2011 at 12:27PM
I've been making so many different recipes with rhubarb lately...
...if only I had the time to post about all of them today...sigh. For the sake of time management I decided to pick just one thing to blog about this morning and I opted for my current favorite: Roasted Rhubarb Ketchup.
Why did I choose this recipe? I think it's a remarkable achievement to turn something somewhat unusual like rhubarb into a common everyday condiment like ketchup. But this my friends, this is no ordinary ketchup. It has layers upon layers of flavors. Sweetness, spices, substance...it's all here.
Dare I add it's pretty sexy too?
As sexy as a sauce made from petioles of oxalic acid can be.
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Start by chopping raw rhubarb, red onion and garlic. If you have some shallots, chop them up and add them too.
Roast for about an hour at 350 degrees.
Give 'em a little stir every 15 minutes or so.
When the hour is up the veggie mixture should be completely cooked, so remove it from the oven, then stir it all together until well blended.
It will be a rather unappealing mush.
Next scoop it up -- solids and liquids and all -- into a sieve or food mill that's been placed over a heavy-bottomed saucepan and puree it until you've extruded most of the good stuff into your pan.
You will have some pulp left behind.
Mix the remaining ingredients (spices, vinegar and sugar) in a saucepan and simmer for about 15 minutes. Best to cover the saucepan pan because it burbles and bubbles and spits like apple butter. Hot ketchup burns when it hits your skin, plus it will stain anything else it hits in the vicinity.
Ladle this gorgeous blend into jars and there you have it.
Your fries will never ever ever be the same. Ever.
Brook Hurst Stephens
In his fun blog "The Art (and Science) of Food Adventuring" Dave Seel wrote a great post making my Roasted Rhubarb Ketchup.
Highly recommended!
Reader Comments (6)
Ooh! You'll post this to Punk Domestics, yes?
Yes, of course!
I'm not home right now but I'll do it within the next day or so.
Wish you lived closer; I'm hosting an All-Rhubarb Potluck tomorrow at the Dry Soda Tasting Room in SoDo/Seattle, complete with Dry Rhubarb Soda cocktails, generously provided by the CEO.
I would have loved for you to be here.
B
This sound AMAZING - definitely on the to-do list for this weekend!
MY FAVORITE!!!! This I decide, will be the first rhubarb recipe I make :)
I am sooo glad you liked it Christine. Was that the first thing you've ever tried with rhubarb?
Well it was a first-time for me trying Pandan and your Pandan Cake was super delicious. I want to talk to you about it again when I'm not so distracted.
It was wonderful to see you last night.
B xo
I find this completely interesting! I've been thinking about making some homemade french fries lately, sooooo....!