Many people only know rhubarb to have one friend, the sweet strawberry, cuddled up together in a pie or crisp. In fact, rhubarb is a distinctive flavor that makes a tasty companion to many other denizens of the garden. “Salsa,” the Spanish word for sauce, brings to rhubarb the flare of Mexican tradition.
2 cups rhubarb, chopped
1 medium apple, chopped
3 green onions, chopped
Juice of 2 limes
2 tablespoons honey
1 jalapeno pepper, seeded and finely chopped
½ teaspoon salt
- Blanch rhubarb in a pot of boiling water for 2 minutes. Drain and cool under running cold water.
- In a bowl, combine cooled rhubarb with apple, green onion, lime juice, honey, jalapeno pepper and salt. Taste and add salt, lime or honey as needed for balanced flavor.
- Serve immediately or refrigerate in an air tight container for up to five days.