Rhubarb stars in this homemade and boldly flavored curry ketchup. Make a big batch in the spring to use on burgers all summer long! Source: EatingWell.com, February 2017

Breana Killeen



  • 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

30 calories; 1 g total fat; 74 mg sodium. 5.2 g carbohydrates; 0.4 g protein; Full Nutrition