Rhubarb ketchup #2

Boil the vinegar, brown sugar, spices and salt together.

Add the rhubarb and onions.

Cook for 1 hour and 30 minutes or until there is no more liquid on top of the mixture.

Pour the hot mixture in the jars and seal them.


7 ml of pickling spices

500 ml of onions, chopped

750 ml of brown sugar

1.5 L of rhubarb, diced

375 ml of white vinegar

- salt