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Rhubarb and Beetroot Ketchup: Artisan Homemade Condiment

Close-up of vibrant, deep red Rhubarb and Beetroot Ketchup served in a small white bowl.
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Make this unique, bright red ketchup combining the earthy sweetness of beetroot with the tartness of rhubarb. This recipe yields a gourmet condiment perfect for grilling or sandwiches.

Ingredients

Scale
  • 1 pound fresh rhubarb, trimmed and chopped
  • 1 pound fresh beetroot, peeled and roughly chopped
  • 1 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Combine the chopped rhubarb, beetroot, apple cider vinegar, both sugars, onion, garlic, ginger, allspice, cloves, salt, and pepper in a large, non-reactive pot.
  2. Bring the mixture to a boil over medium-high heat, stirring until the sugars dissolve.
  3. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the vegetables are very tender. Stir occasionally to prevent sticking.
  4. Remove the pot from the heat. Carefully transfer the mixture to a blender or use an immersion blender to process until smooth. Work in batches if using a standard blender, and vent the lid to allow steam to escape.
  5. Return the pureed mixture to the pot. Simmer uncovered over medium-low heat for another 20 to 30 minutes, stirring frequently, until the ketchup has thickened to your desired consistency. This step concentrates the flavor.
  6. Taste the ketchup and adjust salt or sugar if needed.
  7. Ladle the hot ketchup into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean.
  8. Process the filled jars in a boiling water bath for 10 minutes for shelf stability, or store in the refrigerator for up to three weeks if not canning.

Notes

  • For a smoother texture, press the cooked mixture through a fine-mesh sieve before the final simmering stage.
  • This tangy vegetable condiment pairs well with roasted meats or homemade burgers.
  • If you prefer a less earthy flavor, reduce the amount of beetroot slightly.

Nutrition

Find it online: https://cravybite.link/rhubarb-and-beetroot-ketchup-recipe/