Rhubarb stars in this homemade and boldly flavored curry ketchup. Make a big batch in the spring to use on burgers all summer long!

Breana Killeen
Source: EatingWell.com, February 2017


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion and cook until soft and beginning to brown, 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add tomato paste, curry powder, salt, paprika, allspice and crushed red pepper; cook, stirring occasionally, for 1 minute. Stir in rhubarb, tomatoes, brown sugar and vinegar. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rhubarb is very soft and the sauce is thick, 45 to 55 minutes. Remove from heat.

  • Puree using an immersion blender or transfer to a regular blender and puree (use caution when pureeing hot liquids).

Nutrition Facts

29.5 calories; protein 0.4g 1% DV; carbohydrates 5.2g 2% DV; exchange other carbs 0.5; dietary fiber 0.7g 3% DV; sugars 3.8g; fat 1g 2% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 97.6IU 2% DV; vitamin c 3.6mg 6% DV; folate 3.7mcg 1% DV; calcium 20.8mg 2% DV; iron 0.2mg 1% DV; magnesium 4.7mg 2% DV; potassium 90.2mg 3% DV; sodium 74mg 3% DV; added sugar 3g.