closeup rhubarb salsa in a red basket with chips

Rhubarb Salsa

This rhubarb replaces tomato in this unique salsa. To balance the tartness, I’ve added some honey and the kick of a jalapeno will bring it together for a surprising burst of flavor!

Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 4
Calories 50 kcal
Author Robyn Gleason @ Simply Fresh Dinners


  • 1.5 cups rhubarb diced
  • 1/4 cup sweet bell paper diced (I used red and orange)
  • 2 tbsp white onion diced
  • 2 tbsp scallions diced
  • 1 jalapeno seeds removed and diced
  • 1.5 tbsp cilantro diced
  • 1 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp honey raw if you have it
  • kosher salt and freshly cracked black pepper to taste


  1. Heat 2 cups of water in a saucepan to boiling. Blanch rhubarb by placing in the boiling water for 10 to 20 seconds. Quickly remove the rhubarb and place in a colander. Run cold water over the rhubarb to stop the cooking process. Blot the rhubarb with a paper towel to dry.

  2. In a separate bowl, combine the bell pepper, onion, scallions, jalapeño, and cilantro. Add rhubarb and mix ingredients.

  3. In a small separate bowl, dissolve the honey in the lime juice and apple cider vinegar. Drizzle this dressing over the rhubarb salsa and stir. Add the salt and pepper. Mix well.

  4. Chill for at least 30 minutes.

Nutrition Facts
Rhubarb Salsa
Amount Per Serving
Calories 50
% Daily Value*
Sodium 3mg0%
Potassium 151mg4%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 10g11%
Vitamin A 405IU8%
Vitamin C 21.8mg26%
Calcium 39mg4%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.