Gardener-cook Jojo Tulloh shares her recipe for rhubarb ketchup
If you have more rhubarb than you know what to do with, think beyond puddings. Rhubarb is a versatile ingredient that makes good pickles, cordials, ketchups and chutneys.
A tangy, sour and spicy ketchup that is very good with a bacon sandwich.
• 1tbsp pickling spice
• ½tsp each of cumin, black pepper, mustard and coriander seeds
• 4 cloves
• 2 small dried chillies
• 4 cardamom pods
• A few shards of cinnamon bark
• 1kg rhubarb, trimmed and chopped
• 1kg red onions, peeled and diced
• 1tbsp finely grated ginger
• 800ml (approx) distilled malt vinegar
• 200g (approx) bleached sugar
• Hearty pinch each of ground nutmeg, ground ginger, mace, ground cloves, salt and black pepper
Place all the whole spices in a small piece of cloth and tie tightly with string.
Place the spice bag in a preserving pan or large saucepan with the rhubarb, ginger and onions and 200ml of the vinegar and simmer until soft.
Remove the spice bag and push the remaining mixture through a sieve with a wooden spoon or use a mouli.
Measure the pulp and add 100g sugar and 300ml of vinegar for each 600ml of pulp.
Cook the purée, sugar, vinegar, seasoning and ground spices in a pan and cook for around 40 minutes. Skim off any froth that forms and stir frequently.
When the mixture has reached a thick, glossy pouring consistency, tip it into hot, sterilised bottles with clips. This will keep well in the fridge, but if you want to store the ketchup for a long time, you can sterilise it first by wrapping each filled bottle in a tea towel and lowering it into a large pan of boiling water. Boil for 10 minutes, remove and place on a wooden board or similar to cool.
Finally, tighten the caps and store in a cupboard.
• This recipe appeared in the April 2017 issue (246), along with other springtime veg garden ideas.
Words Jojo Tulloh
Illustration Sarah Young