Tangy Rhubarb Salsa Recipes

RHUBARB SALSA

Rhubarb Salsa image

I don't think there are enough recipes that celebrate rhubarb in a savory recipe. I love it in pie with strawberries and other desserts but this recipe is a little different. I like to put this salsa on top of fish or meat. It also works well on top of other vegetables like braised artichokes or roasted potatoes. When you cook rhubarb, know that it goes from being crunchy to mush in a matter of seconds. Take care to cook it quickly if you want to retain the firm texture.

Provided by Alex Guarnaschelli

Categories condiment

Time 31m

Yield 3 cups

Number Of Ingredients 14

Ingredients

1/2 cup chopped flat-leaf parsley
3 tablespoons drained capers, coarsely chopped
15 gherkins, finely chopped
1 small clove garlic, peeled and minced
1 tablespoon smooth Dijon mustard
2 tablespoons grainy mustard
1/2 teaspoon red wine vinegar
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 to 3 stalks (medium-size) rhubarb, outer layer peeled
1 tablespoon canola oil
1 tablespoon honey

Steps:

In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.

RHUBARB SALSA

Rhubarb Salsa image

Rhubarb makes a great addition to a springtime salsa that's so nice with chicken, fish, on a taco, or just scooped up in a tortilla chip.

Provided by lisa

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups rhubarb, diced small
1 cup chopped apple
3 green onions, chopped
2 limes, juiced
2 tablespoons honey
1 jalapeno pepper, seeded and chopped

Steps:

Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 12.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.7 g, Sodium 3.6 mg, Sugar 8.8 g

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