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Rhubarb Salsa

Robyn Gleason @ Simply Fresh Dinners
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

Ingredients
  

  • 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

Instructions
 

  • 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.
  • In a separate bowl, combine the bell pepper, onion, scallions, jalapeño, and cilantro. Add rhubarb and mix ingredients.
  • 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.
  • Chill for at least 30 minutes.

Nutrition

Calories: 50kcalCarbohydrates: 12gSodium: 3mgPotassium: 151mgFiber: 1gSugar: 10gVitamin A: 405IUVitamin C: 21.8mgCalcium: 39mgIron: 0.1mg
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