Spice up your food with this unusual ketchup. The rhubarb makes it special.

  • 2 cups diced rhubarb, fresh or frozen
  • 1 medium onion, finely chopped
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1 can (15 ounces) petite diced tomatoes
  • 1/2 teaspoon cinnamon
  • 1 tablespoon pickling spice
  • dash mace, optional
  • 1/4 to 1/2 cup Splenda or sugar, to taste

In a large saucepan, combine rhubarb, onion, vinegar, brown sugar, tomatoes, cinnamon, pickling spice, and mace. Bring to a boil. Continue to boil gently for 1 hour or until mixture reaches desired consistency. Remove large pieces of spice from the pickling spice mixture. Use an immersion blender to puree. Add ¼ to ½ cup of Splenda or sugar to taste. Stir to mix well. Cover and refrigerate.

This keeps for weeks in the refrigerator.

Makes 3 cups

Nutritional Information per serving:

Calories: 8
Fat, gm: 0
Protein, gm.: 0.2
Carbs, gm.: 2
Cholesterol, mg.: 0
Fiber, gm.: 0.2