Keto Rhubarbecue Sauce
2.3g
Net Carbs
0.6g
Protein
0.9g
Fat
0.8g
Fiber
31
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 1/3 cup Xylitol
- 1 clove Garlic
- 1 tablespoon Reserva Sherry Vinegar
- 1/4 cup (8 fluid ounces) Water
- 1 tablespoon Olive Oil
- 3 cups diced Rhubarb
- 4 ounces Sweet Onions
- 1/8 teaspoon Red or Cayenne Pepper
- 1 teaspoon Dry Mustard
- 1/4 teaspoon Allspice Ground
- 4 ounces Tomato Paste
- 1/4 teaspoon Salt
Directions:
- In a medium sauce pan combine the rhubarb, water and sugar substitute. Cook, covered over medium-high heat for 5 minutes until the rhubarb is softened. Transfer to a bowl and set aside.
- In the same sauce pan add 1 tablespoon of oil, dice onion and minced garlic. Saute for 3-4 minutes until the onions are translucent.
- Add the vinegar, tomato paste, cayenne pepper, mustard, allspice, salt and cooked rhubarb. Continue to cook for 15-20 minutes until fragrant and thick. Adjust seasonings if necessary and puree if desired. Refrigerate for up to one week or freeze for up to 3 months. Two tablespoons per serving.
