Keto Rhubarbecue Sauce Recipe
![Atkins Keto Rhubarbecue Sauce](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/9f8f17dc4e0ed368a43c2a120ea6ae1b_584ae11a-4e53-40e9-b153-f5e6aec47729.png)
2.3g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 25 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
0.9g
Fat
0.8g
Fiber
31.3cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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3 cup, diced Rhubarb
-
0 1/4 cup (8 fl oz) Water
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0 1/3 cup Xylitol
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1 tablespoon Olive Oil
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4 oz Sweet Onions
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1 clove Garlic
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1 tbsp Reserva Sherry Vinegar
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4 oz Tomato Paste
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0 1/8 tsp Red or Cayenne Pepper
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1 tsp Dry Mustard
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0 1/4 tsp Allspice Ground
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0 1/4 tsp 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.
Cooking Tip
If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!