Rhubarb Salsa- Two Ways

Typically, we hear rhubarb - we think desserts.
Traditionally we hear salsa - we think tomato.

The rules of salsa making are not limited to only tomatoes, as the uses of rhubarb are not exclusive to pie.

In general, making salsa is easy, quick and well worth the effort. With just a few simple ingredients you can have a complex mixture that you can eat with chips or put over grilled meats.

Below are two recipes using rhubarb as the core ingredient. The first recipe pairs very well with white proteins such as fish and chicken. The other recipe pairs nicely with red proteins such as beef and lamb. Both recipes are also well-suited for tortilla chips.

There is no argument that fresh homemade salsa trumps that stuff in the jar every time!


Rhubarb Salsa (for White Meats)

Ingredients

2 cups rhubarb, finely diced
3 scallions/green onion, finely chopped
1/2 cup sweet red pepper, finely chopped
1/2 cup sweet yellow pepper, finely chopped
1/2 cup fresh cilantro, finely chopped
1 - 2 chili peppers, finely chopped (choose variety to your heat level)
1 - 2 Tbsp fresh lime juice
brown sugar
salt and pepper

Process:

1) Remove ribs and seeds of the peppers and finely chop - keep chilies separate from sweets - put aside

2) Finely dice the rhubarb - blanch in boiling water for 10 seconds

3) Place blanched rhubarb immediately into ice bath to stop cooking process

4) Combine rhubarb with sweet peppers

5) Next add cilantro and scallions/green onions

6) Next add chilies to your desired heat level (start with less and add more as desired)

7) Stir in fresh lime juice

8) Add brown sugar, salt and pepper to taste

9) Best served over grilled or pan seared chicken or fish


Rhubarb Salsa (for Red Meats)

Ingredients

1 cup chopped onions
2/3 cup dark or golden raisins
1/2 cup honey
2 tbsp red wine vinegar
4 tsp jalapeño pepper, chopped
2 cloves garlic, minced
1/2 tsp ground cardamom
6 cups fresh sliced rhubarb (1-1/2 pounds)

Process:

1) In a large pot combine all ingredients except for rhubarb

2) After all ingredients are combined, add rhubarb

3) Bring to boil and reduce to simmer

4) Upon simmer, cover pot and let it simmer for 10 minutes. Allow mixture to simmer with as little stirring as possible.

5) After 10 minutes, remove cover and allow to simmer for additional 5 minutes to reduce liquid slightly. Avoid stirring unless to avoid scorching or burning.

6) When mixture is coating the back of the spoon, set aside to cool

7) Serve cold over sliced beef or lamb