Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
1½ cups chopped onion
4 cloves garlic, chopped
1 tablespoon tomato paste
1½ teaspoons curry powder
¾ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon ground allspice
¼ tablespoon crushed red pepper
4 cups chopped fresh rhubarb
1 (14 ounce) can diced tomatoes
½ cup light brown sugar
½ cup apple cider vinegar
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).
30 calories;1 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 4 g sugars; 3 g added sugars; 98 IU vitamin A; 4 mg vitamin C; 21 mg calcium; 0 mg iron; 74 mg sodium; 90 mg potassium