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Rhubarb salsa recipe

Rhubarb salsa recipe


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This is a recipe I came up with while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together! Feel free to adjust ingredients to your liking.

4 people made this

IngredientsServes: 12

  • 250g thinly sliced rhubarb
  • 1 small red onion, coarsely chopped
  • 1 large green pepper, seeded and coarsely chopped
  • 1 large red pepper, seeded and coarsely chopped
  • 1 large yellow pepper, seeded and coarsely chopped
  • 1 jalapeno chilli pepper, seeded and coarsely chopped - or to taste
  • 25g freshly chopped coriander
  • 3 ripe plum tomatoes, finely diced
  • 2 teaspoons brown sugar
  • 5 tablespoons lime juice
  • 2 teaspoons coarse salt
  • 1 pinch garlic powder, or to taste
  • freshly ground black pepper to taste

MethodPrep:30min ›Cook:5min ›Extra time:3hr chilling › Ready in:3hr35min

  1. Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
  2. Place red onion, green, red, and yellow peppers, jalapeno pepper and coriander into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
  3. Dissolve brown sugar in lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder and black pepper and stir salsa again. Chill for at least 3 hours to blend flavours.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (12)

by weekend cook

A great way to use rhubarb without having to add cups of sugar. A tasty salsa; only change I made was to use regular bottled lime juice. My rough chop of the bell peppers was too rough; I had to pulse the food processor too many times and the salsa was not as 'chunky' as in the picture. Makes a lot of salsa; will half the recipe next time. Easy to add more heat; just add more jalapeno or leave the seeds in. It was a hit at my wife's work; many requests for the recipe.-05 Jun 2013

by Dutchgirl

This stuff is great - and addicting! The only change I made to the recipe is to use a clove of garlic instead of garlic powder. I put the garlic, salt and pepper into the lime juice mixture before pouring it over the salsa. This is a recipe that you can easily adjust to personal tastes regarding types of peppers and amount of heat. It is wonderful with chips, but also great as an accompaniment to any grilled meat - pork, burgers, or chicken. Everyone I have served this to raves about it and asks for the recipe. Thanks for such a great recipe!-23 Jun 2015


Rhubarb Salsa

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  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons salt, divided
  • 3 pounds beef chuck, trimmed and cut into 1-inch cubes
  • 1 tablespoon avocado oil or grapeseed oil
  • 1 large onion, halved and sliced
  • 1 cup low-sodium beef broth
  • 3 tablespoons tomato paste
  • 1 cup chopped fresh rhubarb
  • 1 teaspoon white sugar
  • ½ cup chopped yellow bell pepper
  • 1-2 jalapeños, seeded if desired, finely chopped
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 16 corn tortillas
  • Lime wedges for serving

Combine chili powder, oregano, cumin, garlic powder and 1 1/4 teaspoons salt in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.

Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, 5 to 6 minutes total. Place onion slices in a 5- to 6-quart slow cooker. Add the beef. Whisk broth and tomato paste into the remaining spice mixture and pour over the beef.

Cover and cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks. Stir back into the liquid.

Meanwhile, toss rhubarb and sugar together in a medium bowl. Let sit for 10 minutes. Add bell pepper, jalapeño to taste, red onion, cilantro, lime juice and remaining 1/4 teaspoon salt and stir to combine.


In a medium nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat. Add the rhubarb slices and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes. Remove from the heat and allow to cool to room temperature. When the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth. Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice and ginger. Mix well. Serve at room temperature or chilled if desired. Makes about 4 cups analysis per 1-tablespoon serving. Cooks note: Serve alongside or with chicken or turkey, or as a topping over leafy greens. >From "Magic Salsa" by David Woods (Chronimed, $14.95) Tested by Susan Selasky for the Free Press Test Kitchen 18 calories (0% from fat), 0 grams fat (0 grams sat. fat), 4 grams carbohydrate, 0 grams protein, 1 mg sodium, 0 mg cholesterol, 10 mg calcium, trace of fiber. Posted to KitMailbox Digest by "AcaGordie" on May 2, 1998

Nutrition

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Calories per serving: 2750

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Rhubarb Salsa

I’m finding myself on a salsa kick these days. I love good old tomato salsa but after the asparagus version, I decided I should venture out a little. Rhubarb is in season at Barrie Hill Farms now so it seemed a good place to start. Now , Rhubarb Salsa may sound a little kooky but so did asparagus salsa and it’s so darn delicious that I’ve made it twice since!

The trick with this colourful Rhubarb Salsa snack is to ensure you add lots of flavors and a little bit of sweetening with some honey. Of course, you can remove the honey if you want less sugar, but I find it really adds to the flavor. I tossed in some sweet bell peppers for fun and the result is a lip-smacking, healthy treat that even non-rhubarb eaters are going to love. Don’t even tell them it’s in there, just ask them to taste it!

There are lots of gluten-free tortilla chips on the market today or you can bake some pita chips or make brown rice chips. I love that there are so many healthy alternatives now. The asparagus chips I get at the farms are super tasty!


Astray Recipes: Rhubarb salsa

In a medium nonstick saucepan, combine the sugar, water and orange peel.

Bring to a boil over high heat. Add the rhubarb slices and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes.

Remove from the heat and allow to cool to room temperature.

When the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth. Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice and ginger. Mix well. Serve at room temperature or chilled if desired.

Makes about 4 cups analysis per 1-tablespoon serving.

Cook's note: Serve alongside or with chicken or turkey, or as a topping over leafy greens.

>From "Magic Salsa" by David Woods (Chronimed, $14.95) Tested by Susan Selasky for the Free Press Test Kitchen 18 calories (0% from fat), 0 grams fat (0 grams sat. fat), 4 grams carbohydrate, 0 grams protein, 1 mg sodium, 0 mg cholesterol, 10 mg calcium, trace of fiber.

Posted to KitMailbox Digest by "AcaGordie" [email protected] > on May 2, 1998


Rhubarb Mango Salsa

Rhubarb is in season! Go out and get some and make this rhubarb mango salsa. This sour, springtime vegetable is a wonderful treat for anyone that savors it’s unique flavor. Mix it with strawberries or apples to make a great tasting, tart dessert.

MaryJo likes to go out and cut some off and eat it raw with salt. There are so many possibilities with this fruity vegetable. Rhubarb mango salsa is one of them.

Kim Ode, a friend of MaryJo’s who is a writer and food editor for The Minneapolis Star Tribune is the inspiration for this dish and she published a cookbook dedicated to the rhubarb plant and it’s many uses. Her book is “Rhubarb Renaissance.” She has lots of recipes, savory or sweet, using this tart springtime veggie. Rhubarb pies to rhubarb wine! The whole culinary gamut of rhubarb is in the book! If you have rhubarb in your garden or growing wildly against your house foundation, you should have this cookbook.

Mangos must be in season too, because our grocery had them for .88 cents each. Too good a price to pass up the chance to make Kim’s Mango Rhubarb Salsa, page 33 in her paperback edition.

Chop the veggies into 1/4 inch pieces and mix together and serve with your favorite grilled or fried fish. This Rhubarb Mango Salsa is a great accompaniment to any fish.

We ate it tonight with seared tuna and it was wonderful. Try it because fresh rhubarb only lasts so long, (unless you freeze it as Kim suggests).

Try it…you deserve it. And get Kim’s Rhubarb Renaissance cookbook.

Disclaimer: this Joe’s Healthy Meals post contains an affiliate link for Kim Ode’s Cookbook. I think you should have one.


Reader Interactions

Comments

October 03, 2019 at 1:05 am

Okay, earnestly, somehow, my Ball book has literally vanished from my kitchen, quite possibly shortly after our house fire in 2014. Although some canning recipes are normally easy to get my hands on, I am literally just looking for a plain old processing & canning recipe for the rhubarb in my garden which was donated to me from a girlfriend who did not want her young daughters near it, (I would assume because of leaf toxicity). Just and plain….cook and water bath canning…..recipe. Everyone throws this and that in, and one website doesn’t even have cooking times, mentioned, let along any measurements I’ve never canned rhubarb before, but I do remember it from my childhood and would prefer to begin preserving it. Any help would be deeply appreciated. Thank you very much in advance.

October 13, 2019 at 9:30 pm

Hi Dawn, the above collection of rhubarb canning recipes and techniques should be of some use.

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Preparation

Step 1

Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil process until emulsion forms. Transfer sauce to a bowl.

Step 2

Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4-inch intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 20–25 minutes. Broil on high for an additonal 2–3 minutes for crisper skin, if desired. Let rest for 5–10 minutes.

Step 3

Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.


Rhubarb salsa recipe - Recipes

Oh salsa…so quick. So easy. It makes the best of times. (too cliche?)

With just a few ingredients, you can make dip-heaven. Salsa can take any dish up a notch or three. Tomatoes are just a starting point for basic salsa. Later in this post, I’ll let you in on some secrets on how to use seasonal produce to make different types of salsa. Basically, I’m going to change your life.

Yes, it is true. I love to dip things. I often choose a meal based on its “dipability”. Don’t judge! It’s one of my oddities….Ok many oddities, but people…it’s a party at every meal. And having a great basic salsa recipe is key for anyone to have tucked up their sleeve to pull out for impromptu events.

Because this was my week to host for the Food Matters Project and because of my love for all things dip-able, I chose the easy fresh salsa recipe from Mark Bittman’s the Food Matters Cookbook. Paaaahrtay! If you have never made fresh salsa, you are doing it today (or as soon as you can). Ya, I know you may have other crap planned, but guess what….salsa calls….”make me”. And it’s easy. Dip it or throw it on tacos, or a salad, or on a spoon. Fresh salsa is perfect party food (for my solo party) or perfect to bring along for such occasions as Cinco de Mayo or you can bring it to my house for me to dip!

Garden tomatoes make the best salsa. But even when tomatoes are out of season, you can use canned tomatoes, which is what I did. Mark Bittman’s basic salsa is technically pico de gallo. I chose to puree the salsa since I used canned tomatoes and because I like the smooth consistency. However, you can leave it chunky, if you prefer.

So let’s break it down. Really there are a few base ingredients that go into making salsa.

Onions + jalapeño + cilantro + lime juice (or any acidic juice really…vinegar works well too).

From this basic formula, you can add several ingredients to make fresh salsa. Tomatoes are the basic salsa, of course. It will keep for up to a week in the fridge. But I doubt it will even linger that long. I used this salsa on top of eggs, on top of a spinach mushroom quesadilla (so dippable), and with homemade tortilla chips.

But, if you are feeling adventurous, there are other ingredients that you can add to salsa besides tomatoes….. such as seasonal fruit, black beans, or corn.

With spring in full force, RHUBARB has finally flooded the farmers market. To take full advantage of rhubarb at its peak, I decided to also try to make a rhubarb salsa. I know, I know, I know…what about rhubarb pie, rhubarb tart? Just trust me and branch out from the sweet desserts. Rhubarb salsa beckons you. I was so impressed with the outcome. Using the basic salsa recipe as a starting point, I replaced the tomatoes with rhubarb and sweet bell pepper, and then added a tad bit of honey mixed with apple cider vinegar and lime juice. The tartness in the rhubarb salsa is balanced by the sweet honey and complimented by the spicy kick from the jalapeño.

I ate this on fish tacos (so devine and sorry no pictures….they disappeared in my mouth). I also topped my fresh spring salad with it. Heavenly.

In summer, swap out tomatoes for peaches or mangos. In the fall, use granny smith or any other tart variety of apples. You can also swap orange or lemon juice for the lime juice. Seriously, the options are endless when making salsa. After you make these salsa recipes, you are going to be in deep smit with them. You are welcome.

Don’t forget to check out the other FMP bloggers creations!

Basic Salsa (from the Food Matters Cookbook by Mark Bittman)


Watch the video: Rhubarb Salsa (May 2022).