Rhubarb Ketchup, don’t need to be sweet everytime.
Today I made Rhubarb ketchup, because you don’t need to make only cake or jam from the rhubarb. This year I made some extraordinary recipes out of rhubarb. Today I start with this ketchup.
The preparation is very simple, just cook everything together and blend it. Then you only need to season it, and that’s it. In the first moment it tastes a bit like a jam, but when you season it nicely with salt, pepper and vinegar, the savory taste will come out great.
This creative dip fits perfectly to meat on your next BBQ or to the next Burger your create.
As ground I took HORI laminate, which was kindly provided by casando.de.
Rhubarb Ketchup - the special BBQ sauce
- 450 g Rhubarb
- 1 Pcs. Orange
- 40 ml Port wine
- 30 ml Red wine vinegar
- 125 g Sugar
Wash, clean and cut the rhubarb into pieces. Also wash the orange, wipe dry and rub half of the skin off.
Place rhubarb and orange peel with the tomato paste, red wine, vinegar and sugar in a saucepan and bring to a boil.
Turn off the heat and let it rest about 30 minutes. Then cook again and simmer for about 5 minutes.
Puree everything and season with salt, pepper and paprika.