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




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

2 tablespoons per serving
30 calories; protein 0.4g; carbohydrates 5.2g; dietary fiber 0.7g; sugars 3.8g; fat 1g; saturated fat 0.1g; vitamin a iu 97.6IU; vitamin c 3.6mg; folate 3.7mcg; calcium 20.8mg; iron 0.2mg; magnesium 4.7mg; potassium 90.2mg; sodium 74mg; added sugar 3g.

1/2 vegetable