Rhubarb Chutney

2 rhubarb stalks (diced in small pieces)

½ cup raspberries

1 cup chayote squash (diced in small pieces)

1 Tablespoon Torani Sugar-free Raspberry syrup

1 teaspoon cinnamon (ground)

½ teaspoon pumpkin spice

1 Tablespoon coconut oil

1 Tablespoon Ghee or butter

1 Tablespoon xylitol

1 Tablespoon erythritol

¼ cup water

1. Saute rhubarb and chayote squash in melted coconut oil and butter on medium heat until softened.

2. Add remaining ingredients and cook an additional 5 minutes on medium heat.

3. Reduce heat and simmer until water reduced and mixture has the appearance of jam (about 20-30 minutes).

4. Cool completely then place in mason jar or other glass jar with lid.

Serving size: 28 grams or about 1 ounce

Suggestions: Add to plain yogurt, topping for low carb ice cream, with low carb toast or crackers, as a chutney side with Indian recipes, accompanying any vegetable or meat dish.

Nutritional information per ounce (about a tablespoon):

Calories= 21, Fat= 1.7 grams, Protein= 0.2 grams, Net carbs= 2.0 grams.