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Rhubarb Chutney

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, P
MineralsSilicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Fresh rhubarb - (abt 1 1/2 lbs) - cut 1/2" pieces

  2. 1/2 cup 31g / 1.1oz Chopped red onion

  3. 1/4 cup 59ml Cider vinegar

  4. 1 tablespoon 15ml Minced fresh ginger

  5. 4 Garlic cloves - pressed

  6. 10 Sugar substitute

  7. 3/4 teaspoon 3.8ml Ground cumin

  8. 1/2 teaspoon 2 1/2ml Ground cinnamon

  9. 1/2 teaspoon 2 1/2ml Allspice

  10. 1/4 teaspoon 1 1/3ml Red pepper flakes

Instructions Jump to Ingredients ↑

  1. 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.

  2. This recipe yields 12 servings.

  3. Carbohydrates: 3 grams Net Carbs: 2 grams Fiber: 1 grams Protein: 0.5 grams Calories: 13 Description:

  4. "Rhubarb is a low carb spring vegetable that tastes like a fruit. Tart and colorful, this chutney is a perfect accompaniment to roasted or grilled meats."

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