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:
- 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.
- 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.