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Tomato Rhubarb Ketchup
Ingredients
  • 6 cups (about 1¾ pounds) fresh rhubarb, cleaned and chopped into ½-inch pieces
  • 1 cup water
  • 1 tablespoon extra-virgin olive oil
  • 2 cups finely chopped white or yellow onion
  • 2 garlic cloves, peeled and finely chopped
  • 1 can (6 ounces) tomato paste
  • 1½ teaspoons salt
  • ½ teaspoon dried mustard
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 can (28 ounces) whole peeled tomatoes with juice
  • ¾ cups packed brown sugar
  • ½ cup apple cider vinegar
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