Rhubarbketchup Recipes

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RHUBARB ICE CREAM



Rhubarb Ice Cream image

Rhubarb ice cream is made with, sugar, heavy cream, vanilla, and milk. This is a tasty way to use all of that rhubarb you get this spring.

Provided by Diana Rattray

Categories     Dessert

Time 2h25m

Yield 20

Number Of Ingredients 9

6 cups fresh rhubarb (diced)
1 1/2 cups sugar
2 cups water
1/4 cup fresh lemon juice
1/2 teaspoon salt
4 cups heavy cream
1 teaspoon vanilla
1/4 teaspoon red food coloring (or enough to get the desired color)
3 cups milk

Steps:

  • Gather the ingredients.
  • In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
  • Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
  • Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
  • Freeze, following ice cream freezer directions.
  • Serve and enjoy!

Nutrition Facts : Calories 247 kcal, Carbohydrate 20 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 86 mg, Sugar 19 g, Fat 18 g, ServingSize 1 Gallon (20 servings), UnsaturatedFat 0 g

RHUBARB KETCHUP



Rhubarb Ketchup image

I received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had! -Faith McLillian, Rawdon, Quebec

Provided by Taste of Home

Time 1h5m

Yield 6-7 cups.

Number Of Ingredients 9

4 cups diced fresh or frozen rhubarb
3 medium onions, chopped
1 can (28 ounces) diced tomatoes, undrained
1 cup sugar
1 cup packed brown sugar
1 cup white vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 tablespoon pickling spice

Steps:

  • In a large saucepan, combine the first eight ingredients. Place pickling spice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning; tie securely with string. Add to saucepan. Cook 1 hour or until thickened., Discard spice bag. Cool ketchup. Store in airtight containers in the refrigerator.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

RHUBARB KETCHUP



Rhubarb Ketchup image

Make and share this Rhubarb Ketchup recipe from Food.com.

Provided by chia2160

Categories     Sauces

Time 55m

Yield 5 cups

Number Of Ingredients 7

2 lbs rhubarb, diced
1/3 cup ruby port
1/4 cup red wine vinegar
1 cup sugar
1 orange, zest of, peeled in strips
cayenne pepper
salt

Steps:

  • in a saucepan combine all ingredients and bring to a boil.
  • remove from heat for 30 minutes.
  • cover and simmer over medium heat for 5 minutes until rhubarb is tender.
  • remove orange zest and discard.
  • puree with a hand blender or pour into blender.
  • check seasoning.
  • pour into covered bowl and refrigerate.

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