Now that summer is here, I keep noticing rhubarb stalks popping up in every market I stop at. When I was in elementary school, a women that lived at the top of my street always gave me fresh rhubarb from her garden. It is so sour that I sliced it in half and ate it with sugar. Many recipes for rhubarb today are desserts that cook down the rhubarb with sugar and often strawberries to sweeten it. I wanted to keep the rhubarb in its raw state so I incorporated the strawberries and added honey to balance out the flavor.
This salsa is sweet and tangy and can be used as a dip for pita chips or as a topper to add substance and fresh flavor to a salad. Strawberries and spinach are a go-to salad combo so I used my salsa to top a couple of spinach and rice tacos.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup rhubarb, diced
- 1/2 cup strawberries, diced
- 1/4 cup jalapeño, minced
- 1/4 cup red onion, diced
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp honey (raw, liquid state)
- 1/2 tbsp lime juice
- 1/4 tsp black pepper
- 1/4 tsp salt
- handful fresh cilantro
- 1/2 cup rhubarb, diced
- 1/2 cup strawberries, diced
- 1/4 cup jalapeño, minced
- 1/4 cup red onion, diced
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp honey (raw, liquid state)
- 1/2 tbsp lime juice
- 1/4 tsp black pepper
- 1/4 tsp salt
- handful fresh cilantro
Directions
1. Chop up the rhubarb, strawberries, jalapeño, onion, and garlic and add to a bowl. Mix together.
2. Add the oil, vinegar, honey, and lime juice and stir to coat.
3. Add salt and pepper to taste.
4. Shred fresh cilantro and stir in.
5. Store leftovers in the fridge for 2-3 days.
Cinnamon Spiced Baked Coconut Plantains
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Photo: Lauren Sacerdote
