Recipes

Rhubarb Chutney Recipe

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Atkins Rhubarb Chutney
3.3g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.6g

Protein

0.2g

Fat

1.2g

Fiber

20.7cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 24 oz Rhubarb
  • 0 1/2 cup, chopped Red Onions
  • 0 1/4 cup Vinegar (Cider)
  • 1 Tbsp Ginger
  • 2 tsp Garlic
  • 10 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 0 3/4 tsp Cumin
  • 0 1/2 tsp Cinnamon
  • 0 1/2 tsp Allspice Ground
  • 0 1/4 tsp Crushed Red Pepper Flakes

DIRECTIONS

  1. Combine all ingredients in a large saucepan; mix well.
  2. Cook over medium-high heat until rhubarb is tender and mixture thickens slightly, about 10 minutes.
  3. Cool completely. May be refrigerated for up to one week or frozen up to 1 month.

Cooking Tip

If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!