The best barbecue sauce: homemade rhubarb ketchup
Three years ago, Christina von Feines veggie just skipped this top-lager-spicy rhubarb-tomato-ketchup and every year since then I've been cooking rhubarb ketchup for the rhubarb season. Rhubarb ketchup is and remains simply the best barbecue sauce ever. Maybe it sounds a bit strange at first glance - but the result is really a blast.
Each time I tweaked it for my taste and transformed it, but never blogged. But after I brought two bottles of rhubarb ketchup to a barbecue party until the end of May, which were used up ratzfatz, I am constantly asked for the recipe and now I just have to log it with my changes. The rhubarb season ends in exactly two weeks and this is now the last chance for those who still want to do some ketchup for the barbecue season. And I can only really recommend that, if you also have enough of curry ketchup and other bought barbecue sauces and want to know what's in your ketchup.
Compared to Christina's original recipe, I replaced the white sugar with brown sugar to get a light caramel note. The red wine vinegar is replaced with white wine vinegar with me and the passed tomatoes through sweet cocktail or date tomatoes in their own juice. In addition, for my taste a bit of sharpness in the form of dried chilies with it.
Therefore, there is now my variation and my current favorite recipe for homemade rhubarb ketchup. By the way, it not only tastes good with sausage, but also with meat, halloumi and grilled vegetables. A real all-rounder on the grill buffet. And do not worry, if you do not like rhubarb - it's nothing to do with rhubarb compote or rhubarb pie, it's going to be a super tasty and spicy grilled sauce with a very sour tart taste.
Try it out for the next barbeque !
for approx. 1.5 l
1 kg rhubarb
2 small onions
1 small tin Cherry tomatoes in tomato juice (400 g)
200 ml white wine vinegar or Condimento bianco
250 g raw cane sugar
2 laurel leaves
1 teaspoon yellow mustard seeds
10 black peppercorns
2 small dried (thai) chilies
freshly ground pepper, sea salt
Clean the rhubarb well, cut off the ends, peel and cut into pieces about 3 cm thick.
Peel and quarter the onions.
Rhubarb pieces together with the onion quarters, the tomatoes and put the vinegar in a large saucepan. Mix everything well and bring to the boil while stirring. Simmer gently for 5 minutes. Then stir in the sugar thoroughly. Add bay leaves, mustard seeds, peppercorns and chillies to a disposable teabag and knead well.Possibly. remove the lid for the last 15 minutes.
Remove the teabag with the spices and season the rhubarb ketchup with freshly ground black pepper and sea salt.
The ketchup with a blender or Thermomix directly puree and still hot in clean rinsed Bottle decanting and tightly capping.
Allow to cool completely and store in the refrigerator until use. Always keep cool after opening and use within 1-2 weeks.