Rhubarb Chutney
3.3g
Net Carbs
0.6g
Protein
0.2g
Fat
1.2g
Fiber
20
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 1/4 cup Vinegar (Cider)
- 10 individual packets Sucralose Based Sweetener (Sugar Substitute)
- 24 ounces Rhubarb
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Allspice Ground
- 1/2 cup chopped Red Onions
- 1 tablespoon Ginger
- 2 teaspoons Garlic
- 1/4 teaspoon Crushed Red Pepper Flakes
- 3/4 teaspoon Cumin
Directions:
- Combine all ingredients in a large saucepan; mix well.
- Cook over medium-high heat until rhubarb is tender and mixture thickens slightly, about 10 minutes.
- Cool completely. May be refrigerated for up to one week or frozen up to 1 month.
