Rhubarb is a standard in many homes once spring arrives. Rhubarb crisps, muffins, breads, and pies all appear and before too long the novelty of rhubarb may have worn off. Try Rhubarb Salsa! It is just plain good. Dang good to be blunt. Mix it up and place in jars to freeze. When the first frosty days of fall arrive break out the Rhubarb Salsa and your favorite chips and the end of nice weather may not seem quite so awful! This salsa is unique and well, yes: wonderful. I have doubled and tripled it and it is always just right. Rhubarb Salsa is truly amazing on pork tacos. Expriment, that is only half the fun!

rhubarb salsa 22 cups small-diced rhubarb

1-cup water

1/3 cup sugar

¼ c diced, purple onion

¼ c small-diced fresh red pepper (Use sweet peppers!)

¼ cup shredded fresh carrot

1/3 cup diced mandarin oranges in own juice.

1-tablespoon fresh squeezed lime juice

1-tablespoon rice vinegar

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon fresh cracked black pepper

¼ teaspoon dried red pepper flakes

1 large clove garlic, finely minced

rhubarb salsa ingredPrepare all vegetables.

Drain mandarin oranges on paper towel. Cut each segment into fourths with kitchen shears.

Add vegetables and oranges to bowl. Stir in ½ teaspoon salt.

In separate pan on stove stir together 1-cup water and 1/3 cup sugar on medium heat until mix boils hard. Stir frequently. Stir in rhubarb, cook just until boil returns which should only take a minute or two.  Immediately remove from heat and cover tightly.  Set as is for 5 minutes.

After 5 minutes drain rhubarb.

Add garlic, lime juice, oil, rice vinegar, pepper, red pepper flakes, and cilantro to oranges and vegetable mix. Stir gently.

Strain rhubarb from pan. Shake to remove extra liquid. Gently stir into prepared mixture.

Chill and serve with your choice of chips.

*Fresh chopped mango is delicious in this recipe when substituted for the mandarin organs!

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