My attempt to use all the rhubarb and postpone the next harvest for a few weeks failed miserably. It just keeps growing! Pretty soon I’m going to have to do a major harvest and start freezing the stuff.
It’s time to turn (perhaps predictably) toward rhubarb’s savory side.
Recipe for Rhubarb-Apple Salsa
Recipe 103 of 365
Despite the sugar, this is still a bracing, tart salsa – serve it on something rich (I like the idea of grilled salmon) as a way to brighten up heavier flavors.
1/4 pound young rhubarb (3 thin stalks, or about 1/4 pound), diced
1 Granny Smith apple, diced
1 shallot, finely chopped
1 clove garlic, finely chopped
1 jalapeno pepper, finely chopped
2 tablespoons lime juice, from 1 large lime
2 tablespoons chopped fresh cilantro
2 tablespoons sugar
Salt and freshly ground pepper, to taste
Combine all the ingredients in a medium bowl and stir to blend. Let sit 10 to 15 minutes before serving so the sugar has a chance to dissolve. Enjoy!