Add a little hit of healthy rhubarb to tacos, or grilled meats and poultry with this pair of easy toppings from Eating Well.

Rhubarb Salsa

Ingredients:

  • 1 cup chopped fresh rhubarb
  • 1 teaspoon white sugar
  • ½ cup chopped yellow bell pepper
  • 1-2 jalapeños, seeded if desired, finely chopped
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lime juice

Directions:

Toss rhubarb and sugar together in a medium bowl. Let sit for 10 minutes. Add bell pepper, jalapeño to taste, red onion, cilantro, lime juice and remaining ¼ teaspoon salt and stir to combine.

Rhubarb Chutney

Ingredients:

  • 2 cups diced rhubarb
  • ¾ cup diced red apple
  • ½ cup dried cranberries, or cherries
  • ¼ cup finely chopped red onion
  • ¼ cup water
  • ¼ cup honey
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons red-wine vinegar
  • ¼ teaspoon crushed red pepper, plus more to taste

Directions:

  1. Combine all ingredients in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more.
  2. Serve warm or cold on grilled meat or poultry.

Make Ahead Tip: The chutney will keep, in an airtight container, in the refrigerator for up to 1 week.

For a sweet dessert topping, check out this Rhubarb Compote recipe from our archive.