Pic of Rhubarb ketchup

Rhubarb ketchup

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Sauces, conserves & preserves

Rhubarb ketchup

Serves 4 40 min
A great way to preserve a glut of rhubarb is to make ketchup. This will definitely make a great addition to your bacon sandwich, pork belly, roasted vegetables or crisps. The sharpness cuts through anything fatty and rich, and will add a punchy tang to most things. This condiment is a favourite in our restaurant, The Riverford Field Kitchen, throughout the summer

Cook's notes

This will make enough to fill about 4 standard jam jars.


  • 1kg diced rhubarb
  • 480g diced onions
  • 4 garlic cloves
  • 25g root ginger
  • 2 chillies
  • 1 tsp crushed coriander seeds
  • 240ml cider vinegar
  • 240g soft brown sugar
  • 100ml port or red wine
  • salt, to taste
Image of Rhubarb ketchup


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Put everything apart from the salt into a heavy bottomed saucepan and cook it down gently for 20-30 minutes, until everything is completely soft, stirring often to avoid it catching.
  • Step 2

    Taste and tweak the seasoning with salt, to your liking.
  • Step 3

    Transfer it to a food processor and blitz until smooth. Pass it through a sieve to remove any final lumps and then transfer it, while still warm, to a sterile jar. It will keep in the fridge for a few weeks.

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