Rhubarb Salsa Food

RHUBARB SALSA

Ingredients:

• 2 cups rhubarb, diced small
• 1 cup chopped apple
• 3 green onions, chopped
• 2 limes, juiced
• 2 tablespoons honey
• 1 jalapeno pepper, seeded and chopped

Steps:

• Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
• Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

TANGY RHUBARB SALSA

Ingredients:

• 2 cups thinly sliced rhubarb
• 1 small red onion, coarsely chopped
• 1 large green bell pepper, seeded and coarsely chopped
• 1 large red bell pepper, seeded and coarsely chopped
• 1 large yellow bell pepper, seeded and coarsely chopped
• 1 jalapeno pepper, seeded and coarsely chopped - or to taste
• ½ cup chopped fresh cilantro
• 3 roma (plum) tomatoes, finely diced
• 2 teaspoons brown sugar
• 5 tablespoons Key lime juice
• 2 teaspoons coarse salt
• 1 pinch garlic powder, or to taste
• ground black pepper to taste

Steps:

• Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
• Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
• Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

RHUBARB SALSA

Ingredients:

• 1/2 cup chopped flat-leaf parsley
• 3 tablespoons drained capers, coarsely chopped
• 15 gherkins, finely chopped
• 1 small clove garlic, peeled and minced
• 1 tablespoon smooth Dijon mustard
• 2 tablespoons grainy mustard
• 1/2 teaspoon red wine vinegar
• Juice of 1 lemon
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 2 to 3 stalks (medium-size) rhubarb, outer layer peeled
• 1 tablespoon canola oil
• 1 tablespoon honey

Steps:

• In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
• Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.