Let's face it -- nobody likes being pigeonholed and I figured rhubarb might be getting sick and tired of strawberries and pie so I set out in search of new rhubarb horizons. A quick Google search turned up a number of different savory rhubarb iterations and I had all sorts of ideas percolating in my head for Raspotnik Farm's rhubarb in last week's CSA delivery. I do love a good condiment (a look in my fridge will bear that out) and I started thinking about taking the chutney route (figured rhubarb might want to meet an aged cheddar) but since I didn't have an aged cheddar laying around and we were having meatloaf for dinner -- rhubarb ketchup was the only logical choice.
Turn out, ketchup was not only a logical choice but fortuitous as well since this week's delivery included a package of Hidden-Vue hot dogs, which means one thing around here -- corn dogs (I'll get that recipe up on the blog in the next few days). I hadn't made ketchup before because, in spite of my condiment habit, it never really grabbed my attention -- Heinz was the go-to for brats or burgers and that was about as far as I took it. I was surprised how easy ketchup is to make (basically you throw everything in a pot, cook it down, and then puree it) and the sweet and spicy flavors combined with a bite from the vinegar and rhubarb makes it a good companion for the meatloaf and corn dogs!
Rhubarb Ketchup
4 cups rhubarb, sliced
1 28-ounce crushed tomatoes
1 medium onion, chopped
2 garlic cloves, chopped
1 1/2 cup brown sugar
1 cup red wine vinegar
1/2 cup ruby port
2 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons Ancho chile powder
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon cinammon
Preparation
Melt the butter in a large saucepan or Dutch oven over medium heat and add the onions. Sauté, stirring occasionally, until the onions are softened and add the garlic. Sauté for another 2 minutes, or until the garlic is fragrant, and then add the remaining ingredients. Reduce to heat to low and simmer, uncovered, for about 45 minutes, or until the rhubarb is starting to break down and the ketchup is beginning to thicken slightly.
Remove from heat and let cool for about 30 minutes. Carefully transfer to a blender or food processor and process until smooth. Place in a clean jar and store, covered, in the refrigerator for about a month.
