Rhubarb Salsa 27-May-2016
My cousin found this in the StarTrib and rushed off to the library to copy it down since they don’t subscribe. It was a really beautiful accompaniment to the salmon he grilled up for lunch.
1 lb. rhubarb, about 5 to 6 medium stalks
1/2 jalapeño pepper, seeded and deveined, finely chopped, to taste
2 tbsp. fresh lime juice
2 tbsp. honey or sugar, or to taste
Salt and freshly ground black pepper, to taste
1/2 c. chopped fresh cilantro
1 tbsp. chopped fresh mint
Trim the stem end of the rhubarb. Cut the rhubarb into 1/4-inch pieces.
Place the rhubarb, pepper and lime juice into a saucepan and set over medium heat.
Bring to a boil, reduce the heat, cover and simmer until the rhubarb is just tender.
Remove from the heat.
Sweeten with honey or sugar, and season with salt and pepper to taste.
Toss in the cilantro and mint.
Cool before serving.
Makes about 1 cup.
This is lightly cooked to retain the bold flavors of tangy rhubarb and hot pepper. For a tamer salsa, use a milder Anaheim pepper instead.
Serve this with chips, on a turkey burger or over fish tacos.
It will keep in a covered container for several days in the refrigerator.
From Beth Dooley.
Nutrition information per 2 tablespoons:
- Calories: 30
- Fat: 0g
- Saturated 0g
- Sodium: 3mg
- Carbohydrates: 7g
- Total sugars: 5g
- Protein: 0g
- Cholesterol: 0mg
- Dietary fiber: 1g
- Exchanges per serving: 1/2 carb.