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Rhubarb ketchup/sauce

A seasonal sauce to try with meats, fish or chips and onion rings.


vegan, gluten free, vegetarian, dairy free


300g rhubarb, cut into 1/2 inch chunks
2 tbsp. port
1 tbsp. red wine vinegar
80g sugar
1/2 orange zest (chunks, not grated)
cayenne pepper


  1. In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to the boil.
  2. Remove the pan from the heat and leave to steep for 30 minutes.
  3. Cover and simmer over a low heat, stirring often, until the rhubarb is just tender (about 5 mins).
  4. Discard the orange zest.
  5. Puree/blend until smooth.
  6. Season with salt and cayenne pepper to taste.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)