Rhubarb Salsa 27-May-2016
My cousin found this in the StarTrib and rushed off to the library to copy it down since they don’t subscribe. It was a really beautiful accompaniment to the salmon he grilled up for lunch.
- 1 lb. rhubarb, about 5 to 6 medium stalks
- 1/2 jalapeño pepper, seeded and deveined, finely chopped, to taste
- 2 tbsp. fresh lime juice
- 2 tbsp. honey or sugar, or to taste
- Salt and freshly ground black pepper, to taste
- 1/2 c. chopped fresh cilantro
- 1 tbsp. chopped fresh mint
- Trim the stem end of the rhubarb. Cut the rhubarb into 1/4-inch pieces.
- Place the rhubarb, pepper and lime juice into a saucepan and set over medium heat.
- Bring to a boil, reduce the heat, cover and simmer until the rhubarb is just tender.
- Remove from the heat.
- Sweeten with honey or sugar, and season with salt and pepper to taste.
- Toss in the cilantro and mint.
- Cool before serving.
Makes about 1 cup.
This is lightly cooked to retain the bold flavors of tangy rhubarb and hot pepper. For a tamer salsa, use a milder Anaheim pepper instead.
Serve this with chips, on a turkey burger or over fish tacos.
It will keep in a covered container for several days in the refrigerator.
Nutrition information per 2 tablespoons:
- Calories: 30
- Fat: 0g
- Saturated 0g
- Sodium: 3mg
- Carbohydrates: 7g
- Total sugars: 5g
- Protein: 0g
- Cholesterol: 0mg
- Dietary fiber: 1g
- Exchanges per serving: 1/2 carb.