Rhubarb Salsa

Name: Rhubarb Salsa
Yield: Makes 2 cups
Ingredients: 2 cups diced rhubarb (about 3–5 medium-size stalks, cut into ¼-inch pieces); 2 cups diced rhubarb (about 3–5 medium-size stalks, cut into ¼-inch pieces); 1 (10-ounce) can diced tomatoes with juice; ½ cup chopped red bell pepper; ½ cup chopped yellow bell pepper; ¼ cup chopped cilantro; 3 green onions, finely chopped; 2 tablespoons seeded and minced jalapeño chili pepper; 2 tablespoons lime juice; 2 tablespoons light brown sugar; 1 teaspoon salt; Ground black pepper to taste

Preparation info

Makes
2
cups

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

This has some good heat; however, if you want more, substitute chili-flavored tomatoes, such as Rotel, for diced tomatoes.

Ingredients

2 cups diced rhubarb (about 3–5 medium-size stalks, cut into ¼-inch pieces)
1 (10-

Starter
Gluten-free
Vegan

Method

Blanch rhubarb in a large pot of boiling water for 10 seconds. Strain under cold water; drain. Transfer rhubarb to a medium-size glass bowl. Stir in diced tomatoes and next 9 ingredients; mix well. Store in refrigerator 1 week.