Donna's rhubarb ketchup
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:
Fat, gm: 0
Protein, gm.: 0.2
Carbs, gm.: 2
Cholesterol, mg.: 0
Fiber, gm.: 0.2
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