- 1kg rhubarb, use pink or red stalks if possible
- 250g strawberries, hulls removed and halved or quartered
- 1 medium cooking apple, peeled, cored and cut into 2cm pieces
- 200ml Aspall Cyder vinegar or Aspall Red Wine vinegar
- 200ml water
- 1 tbs pink peppercorns, crushed
- 1 tsp sea salt
- 125g granulated sugar
- 1 - 2 tsp Tabasco or Sriracha sauce or similar
- 2 tsp cornflour
Rhubarb and Strawberry Ketchup
A RECIPE BY PAM CORBIN
Makes 3 x 250ml bottles/jars
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Prep time: 5 minutes
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Cooking time: 30 - 40 minutes
This elegant summery ketchup combines two or our earliest fruits (rhubarb in fact is classified as a vegetable but in general is used as a fruit) to make this highly fruity and vibrant ketchup. Alongside a gorgeous blush of colour, the addition of strawberries brings a fresh and welcome dimension to a ketchup for savoury foods. It is a delicious accompaniment to many things but is particularly good with grilled oily fish — mackerel, sardines salmon; drizzled over grilled Halloumi cheese; served chargrilled lamb chops/kebabs, or mix with a little olive oil to make a light and easy dressing for crisp summer salads.
- 1kg rhubarb, use pink or red stalks if possible
- 250g strawberries, hulls removed and halved or quartered
- 1 medium cooking apple, peeled, cored and cut into 2cm pieces
- 200ml Aspall Cyder vinegar or Aspall Red Wine vinegar
- 200ml water
- 1 tbs pink peppercorns, crushed
- 1 tsp sea salt
- 125g granulated sugar
- 1 - 2 tsp Tabasco or Sriracha sauce or similar
- 2 tsp cornflour
- Rinse the rhubarb in cold water and trim the ends. Cut into 2 - 3cm slices and put in a roomy pan. Add the strawberries, apples, vinegar, water, pink peppercorns and the salt.
- Place over medium heat and bring to a simmer for approximately 15 - 20 minutes, or until all the fruit is completely soft. Remove from the heat.
- Pass the mixture through a food mouli or passata machine — or blitz with a stick blender until totally smooth — but go carefully here, you don ’ t want the rhubarb splattered ove r the kitchen ceiling (for and ultra smooth ketchup blitz first with a stick blender and then sieve).
- Return the mixture to the pan and stir in the sugar and the Tabasco or Sriracha sauce. Bring to a simmer for 15 minutes or so , until the ketchup has reduced a little and is nicely glossy.
- Mix the cornflour and the salt with a little water and stir into the ketchup. Return to simmering for another 3 - 4 minutes to allow the cornflour to thicken the ketchup a little.
- Remove from the heat and fill int o warm sterilised bottles or jars to within 5 mm of the brim tapping them gently on the work surface as you fill to remove any pockets of air. Seal immediately. See below for finishing.
STORE
In a cool, dark dry cupboard and use within one year. Keep in the fridge once opened.
SEALING AND FINISHING YOUR JARS
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5 mm of the brim. Seal immediately with a twist on lid
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base
- Fill the jar to within 5mm of the brim. Make sure there isn't any of the preserve on the rubber ring. Close the jar with the clip
- Immerse the jars into the pan of water a nd bring the pan to simmering point (90 ° c) for 25 minutes
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel
ingredients
method
- Rinse the rhubarb in cold water and trim the ends. Cut into 2 - 3cm slices and put in a roomy pan. Add the strawberries, apples, vinegar, water, pink peppercorns and the salt.
- Place over medium heat and bring to a simmer for approximately 15 - 20 minutes, or until all the fruit is completely soft. Remove from the heat.
- Pass the mixture through a food mouli or passata machine — or blitz with a stick blender until totally smooth — but go carefully here, you don ’ t want the rhubarb splattered ove r the kitchen ceiling (for and ultra smooth ketchup blitz first with a stick blender and then sieve).
- Return the mixture to the pan and stir in the sugar and the Tabasco or Sriracha sauce. Bring to a simmer for 15 minutes or so , until the ketchup has reduced a little and is nicely glossy.
- Mix the cornflour and the salt with a little water and stir into the ketchup. Return to simmering for another 3 - 4 minutes to allow the cornflour to thicken the ketchup a little.
- Remove from the heat and fill int o warm sterilised bottles or jars to within 5 mm of the brim tapping them gently on the work surface as you fill to remove any pockets of air. Seal immediately. See below for finishing.
STORE
In a cool, dark dry cupboard and use within one year. Keep in the fridge once opened.
SEALING AND FINISHING YOUR JARS
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5 mm of the brim. Seal immediately with a twist on lid
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base
- Fill the jar to within 5mm of the brim. Make sure there isn't any of the preserve on the rubber ring. Close the jar with the clip
- Immerse the jars into the pan of water a nd bring the pan to simmering point (90 ° c) for 25 minutes
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel
