Can you believe it’s almost the 4th of July???
This summer has been flying by, with all of the soccer games, farmer’s markets, music, gardening, farm visits, stomach flus, visiting in-laws, and mama-baby hikes, I feel like I haven’t been able to just sit down and breathe…and I’m guessing I’m not the only one that feels this way.
Hopefully this 4th of July, you can put your feet up, and enjoy your family and friends. But what Independence Day celebration is complete without some good ol’ fashioned pasture raised beef franks with ketchup?
I’ve got the perfect recipe to get you geared up for hotdog season.
Yes, most of us probably have a rhubarb plant(or two) in our yard that almost always gets neglected. Of course you might use a few stalks here or there for a rhubarb pie, but there’s just always to much, and it ends up going to seed.
Not this year…
I have made many a ketchup recipe, tended to my fickle tomato plants all season long just to get a few pints of it. This year I decided to take the leap of faith and put my old standby ketchup recipe back on the shelf to try this.
I’m gonna admit it. It was scary. Would this even taste like ketchup? Would the rhubarb over-power the sauce?
I was very pleased with the results. I actually prefer this to my old favorite, Roasted Red Bell Pepper Ketchup. It is sweet, tangy, and has just the right amount of spice. It’s everything you want in a ketchup. I shared it with a friend that came by that day. She said she didn’t like rhubarb but promised that she would give it a try, and report back with the results ASAP. I heard from her a few days later, and she said that she loved it, and couldn’t tell that it was made with rhubarb.
Now beware…if you are used to Heinz, this may surprise you. It is tangy, slightly sweet, and has a wonderful depth of flavor that you will not find in the bright red HFCS laden junk. Once you try it…you won’t go back.
- 4 C. diced fresh rhubarb
- 1 large sweet vidalia onion
- 1 cup apple cider vinegar
- 1 C. coconut palm sugar
- 28 oz. can of organic diced tomatoes, undrained (a great way to use up the pantry stock before tomato season begins!)
- 2 tsp. salt
- 1 tsp. cinnamon
- 1 Tbsp. pickling spice (tied in a cheesecloth satchel)
- Mix together rhubarb and onion in a large(non-aluminum) stock pot. Add vinegar, sugars, tomatoes, and spices.
- Bring ingredients to a boil, stirring to ensure sugars are well-dissolved. Simmer, uncovered about 1½ hour until rhubarb is soft and breaks apart when smashed with the back of a spoon. Remove pickling spice satchel.
- Use an immersion blender or transfer to a high speed blender and blend until creamy.
- Can be stored in the fridge for at least a month, but I decided to water-bath mine to enjoy year round. I processed in half pint jars in a hot water bath for 15 minutes.
eat. love. nourish.