Rhubarb and beetroot ketchup

Rhubarb and Beetroot Ketchup

Rhubarb and Beetroot Ketchup is a unique and vibrant condiment that combines the tartness of rhubarb with the earthy sweetness of beetroot. This ketchup is perfect for adding a gourmet twist to your favorite dishes, from burgers to roasted vegetables. Its striking color and complex flavor profile make it a standout addition to any meal.

Serving Size and Yield

Makes approximately 2 cups of ketchup.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Ingredients

• 2 cups rhubarb, chopped
• 1 cup beetroot, peeled and grated
• 1 medium onion, finely chopped
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the rhubarb and beetroot by washing, chopping, and grating them as needed.
2. Combine the rhubarb, beetroot, onion, apple cider vinegar, and brown sugar in a large saucepan.
3. Add the ground ginger, cinnamon, cloves, salt, and black pepper to the saucepan.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
5. Reduce the heat to low and let it simmer for about 45 minutes, or until the mixture thickens and the vegetables are soft.
6. Blend the mixture using an immersion blender or transfer it to a blender to achieve a smooth consistency.
7. Cool the ketchup slightly before transferring it to sterilized jars or bottles for storage.
8. Store in the refrigerator for up to 3 weeks.

Additional Notes

For a spicier version, add a pinch of cayenne pepper. You can also substitute brown sugar with honey or maple syrup for a different sweetness profile. This ketchup pairs well with grilled meats, cheese platters, and roasted vegetables.

Nutritional Information

Per serving (2 tablespoons): Calories: 40, Carbohydrates: 10g, Sugars: 8g, Sodium: 50mg, Fiber: 1g, Protein: 0g

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