Yum! Do you make your rhubarb ketchup with or without tomatoes? I've seen recipes for both ways, and am up in the air about which recipe to try this year.
Rhubarb ketchup? Wow, never heard of it. What does the taste compare to, ketchup?? Please post the recipe... sounds worth trying, and very interesting.
@JMTKMS:We used the recipe from the River Cottage Preserves book, (River Cottage is one of our all time favorite books). The seasoning is cumin and coriander. Next time I would add a little cayenne. The flavor is not unlike fresh tomato ketchup! Basically you dry roast the chopped rhubarb and onions for an hour until it's very soft and mushy, then you press it all through a sieve and simmer with the vinegar and remaining ingredients. Stellar!!
@JMTKMS:I highly recommend River Cottage Preserves. But if you have to choose, the River Cottage Cookbook (original and very comprehensive) by Hugh Fearnley Whittingstall is my very favorite. Also, if it suits you, the River Cottage Meat Book is excellent.
@JMTKMS:Just about everything you can discuss with meat from cooking technique and recipes to raising and processing animals to ethical issues. Also by Whittingstall and an enjoyable read from all angles.
No tomatoes, just oven roasted rhubarb and onions with spices and the usual vinegar and sugar. Spectacular with French fries! We plan to make it all summer long.
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