Rhubarb Ketchup Takes Grilled Cheese to a New Level

Rhubarb gives this ketchup an unforgettable sweet tanginess.

Rhubarb in pie — that’s easy. But there are many other things you can do with the tangy tart vegetable. Here, Ashley Rodriguez from Not Without Salt shows us how to really up your grilled cheese game.

It’s hard to go wrong with grilled cheese — you can pretty much pick any bread and cheese combination and it’s going to be delicious. But how do you make a grilled cheese that’s worth bragging about? One that really makes you stop and go, “Wow”?

The trick to this sandwich is a special ingredient that gives your typical ketchup a huge flavor boost. Rhubarb’s natural tartness is a great match for this ketchup. It’s sweet, tangy and so addictive. The blush color makes it the perfect condiment for spring.

Live.Love.Lux Tip: Enjoy exceptional temperature control when simmering down rhubarb on your Electrolux Gas Range on the Min-2-Max ® Burner.

Part of what makes this sandwich work so well is the type of cheese we’re using. The salty depth of sharp cheddar is a great pair for this ketchup as it has enough punch of its own to stand up to the condiment. But it’s also great to serve with roast chicken, on a roast beef sandwich (along with a good bit of horseradish), or even pork.

Sharp Cheddar Grilled Cheese with Rhubarb Ketchup

“If you want to kick that flavor up a notch, add a pinch of chili flakes for a bit of heat.” – Ashley

Servings: 2 cups of ketchup, and 2 sandwiches

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Ingredients

For the ketchup:

1 pound rhubarb, trimmed and cut into 1-inch pieces

1 onion, roughly chopped

2 garlic cloves, peeled and smashed

1/2 cup sugar

1/2 cup champagne or white wine vinegar

1 tablespoon Dijon mustard

1 teaspoon sea salt

1/4 teaspoon five spice powder

1 cup water

For the grilled cheese:

4 slices of good artisan bread

6 thick slices of sharp cheddar

3 tablespoons salted butter

Instructions

For the ketchup:
Bring to a boil, reduce the heat; simmer for 20 minutes until thickened. Let this mixture cool for about 20 minutes before you carefully transfer it to a blender to blend until smooth.

The ketchup will thicken more as it cools.

For the grilled cheese:
Heat a griddle or large skillet over medium heat.

Build the sandwiches — you know the drill: cheese in between two slices of bread.

Melt the butter in the skillet.

Grill the sandwiches on each side for 5 minutes or until crispy, deep brown and the cheese has melted. Add more butter to pan as you flip.

Serve the grilled cheese with a side of rhubarb ketchup for dipping.

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