Rhubarb Salsa


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


  1. Blanch rhubarb in a pot of boiling water for 2 minutes. Drain and cool under running cold water.
  2. 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.
  3. Serve immediately or refrigerate in an air tight container for up to five days.
Serving Size:
Makes 3 cups
Seattle Tilth
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