Tomato Rhubarb Ketchup

The addition of fresh rhubarb gives this ketchup sweetness and tang. A nice condiment for a turkey, beef burger or french fries.

6 cups (1¾ lbs) fresh rhubarb, cleaned and chopped into ½" pieces
1 cup water
1 Tbsp. olive oil
2 cups white or yellow onion, finely chopped
2 cloves garlic, peeled and finely chopped
1-6 oz can tomato paste
1½ tsp. sea salt
½ tsp. dried mustard
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves
¼ tsp. black pepper
1/8 tsp. cayenne pepper
1-28 oz can whole peeled tomatoes with juice
¾ cups packed brown sugar
½ cup apple cider vinegar

Place the chopped rhubarb and water in a 2-quart Dutch oven or heavy saucepot. Bring to a boil, then lower to a simmer. Cook rhubarb until water is mostly absorbed and rhubarb acquires a jam-like consistency. This will take about 20 minutes.

Remove from heat. Place mixture into a bowl. Wipe Dutch oven clean with a paper towel. Return pot to burner. Add olive oil and heat over medium heat. Add onion and garlic. Sauté until onions are translucent, about 3 minutes.

Add tomato paste and spices. Stir to combine. Add the whole tomatoes, with juice, brown sugar and cider vinegar. Bring to a boil, then reduce to a simmer. Simmer until mixture is reduced to a thick consistency, about 1½ hours. Stir several times during the cooking process. Midway through, use a potato masher to coarsely mash the tomatoes.

Let mixture cool slightly. Carefully purée in batches in a food processor. Store in a container and refrigerate up to 3 weeks or place in sterilized jars and process for canning.

Makes 4 cups.