Rhubarb Salsa

Serves: Four | Prep: 25 min | Cook: 1 min

Ingredients:

Rhubarb Salsa:
1 cup rhubarb, thinly sliced
1 Tbsp sugar
1 cup strawberries, chopped
1/2 cup yellow bell pepper, finely chopped
1/4 cup red onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, minced
1/4 cup fresh cilantro, chopped
2 Tbsp fresh mint, chopped
2 tsp honey
1 tsp red wine vinegar

Directions:
In a saucepan, heat about 2 cups of water with the sugar, stirring until dissolved. Bring to a boil, then add the sliced rhubarb and cook for 1 minute. Remove from the heat and let the rhubarb cool in the liquid for 10 minutes. Drain well, then spread the rhubarb on a paper towel-lined baking tray to dry.

Meanwhile, in a bowl, combine the strawberries, bell pepper, red onion, garlic, jalapeño, cilantro, mint, honey, red wine vinegar, and the cooled, dried rhubarb. Toss gently and let sit for 10 minutes to allow the flavors to meld.

Serve with tortilla chips or spoon over Pan-Fried Fish.

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Pico De Gallo
Cucumber Salsa
Cranberry Salsa in Phyllo Cups 
Rhubarb Strawberry Crumble
Sweet Pickled Rhubarb
Sweet Pickled Rhubarb French Toast with Mascarpone Cream & Rhubarb Fizz