Rhubarb Salsa

Rhubarb Salsa

15 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    35 m
lisa
Recipe by  lisa

“Rhubarb makes a great addition to a springtime salsa that's so nice with chicken, fish, on a taco, or just scooped up in a tortilla chip.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

Directions

  1. 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.
  2. Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

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Reviews (15)

Rate This Recipe
PNH2B
18

PNH2B

This was wonderful! I've made it a couple of times now. We've used it for to top chips, put on grilled chicken and used it in halibut tacos. I once made it with lemon juice because I didn't have enough lime and it turned out just as wonderful. I also add cilantro. I would make it a day ahead and let it sit in the fridge so all the flavors can meld together. You should definitely try this!! I had friends come over that immediately asked for the recipe. Thanks!

belle34ln
15

belle34ln

I made this for my friends to go with grilled chicken and we all loved it! I would definately recommend this to someone who wants to use rhubarb in their cooking more!

anne
15

anne

Awesome! This is a great way to use rhubarb without a lot of sugar. The lime and the apples make this delicious. I didn't have green onions so I used red onion and chives. I added a little Kosher salt. I'm guessing that if you thaw frozen rhubarb there would be no need to blanch it. I ate it with chips, but you could do a lot with this.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 47 cal
  • 2%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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