Move Over Tomatoes...It's Rhubarb's turn to be Ketchup

When I say ketchup...You say tomato.  Right?

The tomato gets all of the glory when it comes to one of America's number one for companions.  However ketchup can be made from a wide array of other fruits and in this case a vegetable....

Rhubarb field at the original farm

Yes, rhubarb is a vegetable and a tomato are a fruit.  Mind boggling to think of vegetables as sweet and a fruit as salty savory, isn't it?

Rhubarb which happens to be one of my favorite things lends itself perfectly to ketchup and to boot it's a nice way to mix things up.

Rhubarb Ketchup
recipe adapted from Living Nutrition

4 cups fresh chopped rhubarb
1 medium onion, chopped
1 cup apple cider vinegar (5% acidity)
1/2 brown sugar
28 oz. can diced tomatoes with juice (I used the seasoned ones...it's all I had on hand)
2 tsp. salt
1/2 tsp cinnamon
1/4 tsp garlic powder
1/4 tsp paprika
1 tbsp pickling spices tied in cheese cloth sachet

Prepare water bath canner, jars, and lids.

Combine all ingredients in a large pot.

Bring ingredients to a boil and stir to dissolve sugar. Lower heat and simmer until rhubarb is tender and easily breaks down. This will could take up to an hour. Remove sachet of pickling spice.

Pour mixture into a food processor and spin until smooth (like ketchup).

Funnel into clean hot jars leaving 1/2 headspace.  Process for 15 minutes.

Enjoy with in 1 year.