As a kid, summer at my grandma’s farm always meant one thing: a bounty of fresh, tart rhubarb. While many people think of rhubarb primarily for pies and desserts, my grandma had a knack for turning it into all sorts of unique creations, including this fantastic sugar-free rhubarb ketchup.
This recipe has become a beloved staple in my household. The tangy, slightly sweet flavor of the rhubarb pairs beautifully with the savory spices, making it a perfect condiment for burgers, fries, and even grilled veggies. One summer, we had a bumper crop of rhubarb, and I found myself experimenting with this recipe, adding a touch of chili powder for a spicy kick or a dash of ground cloves for a deeper, more complex flavor. Both variations turned out amazing, showing just how versatile this recipe can be.
What I love most about this ketchup is how easy it is to make. With just a few simple ingredients and some patience, you can create a homemade condiment that’s free from refined sugars and packed with fresh flavor. Plus, if you’re into canning, this ketchup is a great project that yields delicious results you can enjoy year-round. If you’re not into canning, don’t worry—this ketchup keeps wonderfully in the fridge for months.
One tip I’ve picked up over the years is to use an immersion blender to get the ketchup perfectly smooth. It’s also important to let the ketchup simmer until it reaches the desired thickness, remembering it will thicken further as it cools. Whether you choose to follow the recipe exactly or put your own spin on it, this sugar-free rhubarb ketchup is sure to become a favorite in your home too.
How to Make Sugar-Free Rhubarb Ketchup
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Ingredients
- 1 cup white vinegar (with at least 5% acidity for canning)
- 3 cups chopped Spanish onions
- 3/4 teaspoon cinnamon, ground
- 2 teaspoons salt
- 1/2 cup optional white sugar
- 4 cups rhubarb, cut into 1/2 – 1 inch pieces
- 1 tablespoon pickling spice, bundled in cheesecloth
- 1/2 teaspoon optional chili powder
- 1 1/2 teaspoons garlic powder
- 1 box Pomi chopped tomatoes or 28 oz. diced canned tomatoes, including liquid
- 1/2 teaspoon optional ground cloves
- 1/2 cup optional brown sugar
Directions
- For those canning, prepare jars and heat water for a water bath.
- In a non-reactive stock pot or Dutch oven, combine all ingredients and bring to a boil.
- Lower the heat, partially cover the pot, leaving a vent for steam, and let it simmer for 45 minutes. Stir occasionally at first and more frequently towards the end to avoid burning.
- Remove from heat and discard the pickling spice bundle.
- Puree the mixture with an immersion blender until smooth. If the ketchup is too thin, return to heat and simmer, stirring frequently, until it thickens to your liking. Remember it will thicken more as it cools.
- For canning, pour the hot ketchup into half-pint or pint jars, secure the lids, and process in a boiling water bath for 10 minutes.
- Carefully remove jars from the water bath and place on a towel-covered counter. Let them sit undisturbed for 24 hours.
- Alternatively, store the ketchup in tightly-covered containers in the refrigerator for several months.
Estimates
- Serving: Makes about 4-5 pints of ketchup
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: Approximately 1 hour and 15 minutes
FAQs:
Can I use fresh tomatoes instead of canned tomatoes in the sugar-free rhubarb ketchup?
Yes, you can use fresh tomatoes. However, you may need to adjust the cooking time and add a bit more liquid to ensure the ketchup reaches the right consistency.
How can I make the ketchup spicier?
To make the ketchup spicier, you can add more chili powder or include other spices like cayenne pepper or crushed red pepper flakes. Add these gradually and taste as you go to reach your preferred heat level.
What can I use as a substitute for pickling spice if I don’t have any?
If you don’t have pickling spice, you can create a substitute by combining mustard seeds, allspice berries, coriander seeds, bay leaves, and a cinnamon stick. Tie them in a cheesecloth bundle, just like the pickling spice.
Is it necessary to include both white and brown sugar in the recipe?
No, it’s not necessary. You can use either one or omit the sugar entirely if you prefer a completely sugar-free ketchup. Adjust the seasoning to balance the flavors accordingly.
Can I freeze the ketchup instead of canning it?
Yes, you can freeze the ketchup. Make sure to cool it completely before transferring it to freezer-safe containers. Leave some space at the top of each container to allow for expansion. The ketchup can be stored in the freezer for up to six months.
What kind of vinegar should I use for this recipe?
It’s best to use white vinegar with at least 5% acidity, especially if you plan to can the ketchup. This ensures the preservation process is safe and effective. If not canning, you can experiment with other types of vinegar for different flavor profiles.
Sugar-Free Rhubarb Ketchup
Ingredients
- 4 cups rhubarb cut into 1/2 – 1″ pieces
- 1 box of Pomi chopped tomatoes or 28 oz. diced canned tomatoes, with liquid included
- 1 cup white vinegar with at least 5% acidity if you plan to can
- 3 cups Spanish onions chopped
- 1/2 cup white sugar optional
- 1/2 cup brown sugar optional
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves optional
- 1/2 teaspoon chili powder optional
- 1 tablespoon pickling spice tied in a cheesecloth bundle
Instructions
- If you plan to can your ketchup, start by preparing your jars and heating the water for your water bath.
- In a non-reactive stock pot or Dutch oven, combine all the ingredients and bring the mixture to a boil.
- Reduce the heat and partially cover the pot, leaving a steam vent. Simmer the ketchup for 45 minutes, stirring occasionally at first and more frequently towards the end to prevent burning.
- Once done, remove from the heat and discard the pickling spice bundle.
- Use an immersion blender to puree the ketchup until smooth. If the ketchup is too thin, return it to the heat and continue to simmer, stirring frequently, until it reaches your desired thickness. Keep in mind that it will thicken more as it cools.
- For canning, ladle the hot ketchup into half-pint or pint jars, secure the lids, and process in a water bath for 10 minutes at a rolling boil.
- Carefully remove the jars from the water bath and place them on a towel-covered counter. Let them sit untouched for 24 hours.
- Alternatively, you can store the ketchup in tightly-covered containers in the fridge for several months.
