KILNER RECIPE BOOK

Condiments & Sauces:

Rhubarb Ketchup

INGREDIENTS

METHOD

• 1kg rhubarb, use pink or red stalks if possible • 250g strawberries, hulls removed and halved or quartered • 1 medium cooking apple, peeled, cored and cut into 2cm pieces • 200ml Aspall’s cider or red wine vinegar • 1 tbsp pink peppercorns, crushed • 1 tsp sea salt • 125g granulated sugar • 1-2 tsp Tabasco or Sriracha sauce • 2 tsp cornflour

1. Rinse the rhubarb in cold water and trim the ends. Cut into 2-3cm slices and put in a roomy pan. Add the strawberries, apples, vinegar, water, pink peppercorns and the salt. 2. Place over medium heat and bring to a simmer for approximately 15-20 minutes, or until all the fruit is completely soft. Remove from the heat. 3. Pass the mixture through a food mouli or passata machine — or blitz with a stick blender until totally smooth — but go carefully here, you don’t want the rhubarb splattered over the kitchen ceiling (for an ultra-smooth ketchup blitz first with a stick blender and then sieve). 4. Return the mixture to the pan and stir in the sugar and the Tabasco or Sriracha sauce. Bring to a simmer for 15 minutes or so, until the ketchup has reduced a little and is nicely glossy. 5. Mix the cornflour and the salt with a little water and stir into the ketchup. Return to simmering for another 3-4 minutes to allow the cornflour to thicken the ketchup a little. 6. Remove from the heat and fill into warm sterilised bottles or jars to within 5 mm of the brim tapping them gently on the work surface as you fill to remove any pockets of air. Seal immediately.

Makes: 3 x 0.25 Litre Kilner ® Twist Top Bottles

Prep: 10 minutes Cook: 40 minutes

Difficulty level: Difficult