Reviewed: Nov. 11, 2011

I added some chilli pepper. It was YAAAMMMYYY!

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Reviewer:

Zenonas

Reviewed: Jun. 23, 2011

Great use of rhubarb. This has wonderful flavor, although a little on the sweet side. We have used it to baste pork, ham and chicken on the grill with great results. It is too chunky to be called ketchup in this house, due to the onions. After cooking for 1 hour I used my immersion blender to give it a creamier texture, but I did leave the onions pieces a little bigger on purpose knowing that we would be using this to baste rather than as a ketchup. The next time I make this, and there will be a next time, I will cut back on the sugar to a 1/2 cup of each. Being on the tart side will be ok with us. Thanks Faith for sharing this recipe.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: May 30, 2011

I wouldn't really call this ketchup, but it's really good. I reduced the sugar by half and it was still pretty sweet. I might reduce the sugar even more the next time. Looking forward to using this as a BBQ sauce on chicken, pork and ribs. I also like it with eggs. A great new way to use rhubarb.

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Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: May 30, 2011

I think this is more like a BBQ sauce than ketchup. I would not use it as a condiment. But, it was good on the chicken thighs I cooked in the oven - brushed it over the thighs the last 15 minutes of cooking.

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Reviewer:

Karen Scully

Cooking Level: Intermediate

Reviewed: Apr. 28, 2011

eahah couldn't find anything to do with this stuff. Not likie a ketchup....more a marinade.

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Reviewer:

dontondan

Home Town: Bremerton, Washington, USA

Reviewed: Jul. 30, 2010

This is a really great recipe! I halved it but the calculator didn't change the tomato amount, FYI. I left out the pickling spice and used my immersion blender as suggested by another reviewer. It really does taste like ketchup, but better! I used some for meatloaf today, saved some for bbq sauce for ribs next week, and froze the rest.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jun. 12, 2010

Yummy!!! Used an immersion blender to smooth it out. I filled an empty ketchup container and didn't tell anyone till after. They all raved about how good it was. Even my teenage daughter who puts ketchup on everything loved it. Thanks for sharing!!

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Reviewer:

Cakewalk63

Reviewed: May 30, 2010

Wasn't sure if the tomatoes should be strained so I did strain them slightly. In the future, I'd strain them thoroughly. It took several hours for the liquid to boil off and the mixture to thicken. In the end, it burned alittle on the bottom so the flavor may have been affected. Will try again but with this change. The flavor is good and a good alternative to traditional rhubarb sauce.

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Reviewer:

Auntrah

Reviewed: May 14, 2010

Great recipe! Delicious and easy to prepare. Made enough to fill 3.5 500ml Mason Jars. I cooked mine for closer to two hours to thicken it. Might try it next time with agave nectar instead of white sugar. My hubby says this 'sweet 'n sour chutney' would be good on pork chops. I'll be using it on sauteed tofu. Great way to use up all the rhubarb in the backyard. YUM!

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