Search thousands of recipes reviewed by home cooks like you.

Tangy Rhubarb Salsa

Tangy Rhubarb Salsa

  • Prep

  • Cook

  • Ready In

Miss Diane

This is a recipe I came up with while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together! Just grab a bag of tortilla chips, or better yet make your own, and enjoy! Feel free to adjust ingredients to your liking. Don't like jalapenos? Don't use them. Mix and match peppers however you like, just be sure to use 3 of them. Also, I prefer Nellie and Joe's® lime juice because it's a bit more tart than regular bottled or fresh-squeezed lime juice, but if you can't find it that's fine, just use what you have.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

weekend cook
10
6/5/2013

A great way to use rhubarb without having to add cups of sugar. A tasty salsa; only change I made was to use regular bottled lime juice. My rough chop of the bell peppers was too rough; I had to pulse the food processor too many times and the salsa was not as 'chunky' as in the picture. Makes a lot of salsa; will half the recipe next time. Easy to add more heat; just add more jalapeno or leave the seeds in. It was a hit at my wife's work; many requests for the recipe.

thecook
0
8/9/2014

Great! I made Peking duck and made the salsa and ate duck tacos for a Saturday night. It is delicious.