All Purpose Cherry Rhubarb Sauce

If you've been missing BBQ & other night shade based sauces because you are avoiding night shade vegetables, look no further!

This recipe is made allergen and autoimmune friendly by eliminating tomatoes, bell peppers, eggplants and potatoes - all members of the nightshade family. Although these veggies are incredibly nutrient dense, they may also be incredibly inflammatory for for folks with gut health issues. This is why I advise many of my clients to avoid nightshades until their gut is able to better handle and absorb them.

This recipe is also free of the top 8 most common allergens and is compliant with the Autoimmune Protocol.

Cherries are in full bloom right now and this is an excellent use for them!

The addition of Rhubarb here gives this sauce a rich thick texture and sultry taste that is fantastic on everything from pancakes to fish, chicken, or even BBQ!

INGREDIENTS:

• 2 tbsp olive or avocado oil

• 1 red onion (or red spring onion)

• 3 stalks rhubarb

• 2.5 cups fresh pitted cherries

• 2 garlic cloves

• 1/2 cup water

• 1 tbsp nettle vinegar

• 8-10 basil leaves

• 1 tsp rose petal powder

• 1/2 tsp cosmic red cabbage powder

Preparations:

• Start by preparing your fruit and vegetables. Finely dice your red onion. You may also use a red spring onion here. Dice the rhubarb into small chunks, pit your cherries and mince your garlic cloves.

• Oil a cast iron skillet and heat it on the over medium. Add in the red onion and minced garlic. Then, sauté until softened for three to five minutes.

• Add in the rhubarb and continue to cook for another five minutes or so before mixing in the cherries.

• Stir and add in the water and nettle vinegar. Cover and let the cherries and rhubarb cook down.

• Add in the basil, rose powder and cosmic red cabbage. Stir and cook for another two minutes or until the basil has wilted.

• Use an hand held immersion blender to blitz the sauce. I like mine chunky. You can choose to make yours creamy if you like.