Rhubarb Ketchup

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Adapted from the recipes of Park Kitchen.

Makes 6 cups | 35 minutes 


2 pounds rhubarb, sliced
2 cups red wine
1/2 cup red wine vinegar
3/4 cup sugar
2 teaspoons salt
1 teaspoons chile flakes
1 teaspoons black peppercorns


Place all of the ingredients in a nonreactive pot and simmer until all of the Rhubarb is completely broken down, approximately 30 minutes.

Blend in a mixer for one minute until all is homogenous. Cool and store.

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