This year’s spring  sunshine resulted in an unusual glut of rhubarb sprouting in the kitchen garden. You may consider it a blessing but let’s face it, theres only some much jam, compotes and crumbles you can eat.

During these strange times of social lockdown and those suffering from “rhubarb gluttony ” we’d like to share our recipe for rhubarb ketchup. This fruity, sweet and sour sauce has revolutionized our larder. A cheeky hint of Asian chilli and fresh ginger really lifts this condiment and will make your friends jealous of your next BBQ performance.

It compliments fish and grilled meat beautifully and brings pulse dishes alive. Our kids, given the freedom to find new uses for this ketchup will spread it on everything:  cheese, cold meets, toasts… And if they like it we are sure yours will too.


  • 1kg thinly sliced rhubarb
  • 400g red onion finely diced
  • 4 cloves crushed garlic
  • 25g freshly grated ginger
  • 2 red chillies, deseeded and finely chopped
  • 2.5 teaspoons crushed coriander seeds
  • 230ml cider vinegar
  • 230g Billington’s soft dark brown sugar


Into a preserving pan, place cider vinegar, finely chopped red onion, chillies, crushed garlic, crushed coriander seeds, ginger and sugar. Bring to the boil and simmer over a low heat for 4 minutes then add rhubarb.

Bring back to the simmer and cook slowly until the rhubarb has begun to soften and break down. Then keeping an eye on the mixture let it thicken slightly with a nice gloss. This should take approximately 10-12 minutes.

Pour mixture into sterilized glass bottles/jars whilst hot. Tap the containers on the worktop to remove air bubbles and then cover with lids.