Guest guest Posted May 24, 2011 Report Share Posted May 24, 2011 Rhubarb Ketchup Makes 6-7 cups This is the recipe used by Lanesboro's Bethlehem Lutheran Church youth group every year at the Rhubarb Festival. It is great on hot dogs. 4 cups diced fresh or frozen rhubarb 3 medium onions, chopped 1 cup white vinegar 1 cup packed brown sugar 1 cup white sugar One 28-ounce can of diced tomatoes, undrained 2 teaspoons salt 1 teaspoon ground cinnamon 1 tablespoon pickling spice (tied in a cheesecloth bag or place in a strainer ball) Mix all ingredients in a large non-reactive pot. Bring to a boil, then simmer about 1 hour until thickened. Remove pickling spice bag. Cool. Refrigerate in covered containers. Quote Link to comment Share on other sites More sharing options...
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