Rhubarb Salsa
This is very fresh and light; it tastes so good at this time of year. Simple to make; it's perfect for a spring snack out in the sunshine! Great way to use up an extra stalk or two of rhubarb and half an apple from lunch. Want to spice it up? Simply add a little minced jalapeno or a dash of hot sauce.
1 c. ¼” - ½” sliced rhubarb
½ c. ¼” - ½” diced apple
1 Tbsp. chopped green onion
1/2 small clove garlic, minced or pressed
Note: substitute 1+ Tbsp. chopped ramps for onion and garlic
1 Tbsp. fresh lime juice
1 Tbsp. honey
Bring a medium pan of water to a boil. Place rhubarb in a handled sieve or steamer basket and dunk into the boiling water for about 45-60 seconds. The goal is to just slightly soften the rhubarb, which will give it a tomato-like texture, and mellow the tartness. Remove sieve from water and run under cold water and set aside to drain. Pat rhubarb dry with a towel if you are in a hurry.
Combine rhubarb, apple, and green onion. Whisk together the lime juice and honey; toss all together. Serve with tortilla or pita chips. Would also make a great addition to a chicken or fish taco.
Recipe created or adapted by Liz Talley, Urban Graze
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