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Stovetop Rhubarb Ketchup

kept bymlehet
recipe bySerious Eats

28-ounce can crushed tomatoes
4 cups rhubarb, cut into 1-inch pieces
2 1/2 cups yellow onions
1 cup white wine vinegar
1/2 cup brown sugar
1/4 cup granualted sugar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon



mlehet's picture

I just made it this evening and it has a delicious twang to it. Going into jars tomorrow and giving out to friends.

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