How to make rhubarb ketchup – recipe — theguardian.com

Last week I was given a great big bundle of homegrown rhubarb stalks, all beautiful green and magenta, so I've been making use of it in all ways imaginable. And then we ran out of ketchup – something of a crime, given how much my children love the stuff. There was an obvious solution at hand: rhubarb ketchup. Ketchup needn't be the red stuff from a squirty bottle. The word ketchup (or, to give it an even quainter name, catsup) refers to a sweet and tangy sauce to serve at the table as a condiment. Mushroom, anchovy, tomato … why not rhubarb?

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