Back to Gardening - A Rhubarb Recipe
I don't know about you, but I always have a bumper crop of rhubarb. There are a lot of recipes out there which use rhubarb, but most of them require large amounts of sugar. Since I am trying to eliminate sugar from my diet (with varying success) I have become resigned to letting my rhubarb go to seed every year. So I was very happy to discover this low sugar recipe (it uses just a bit of honey and no refined sugar) for Rhubarb Salsa.
I'd not heard of using fruit in a salsa before (I don't get out of my studio much) so I had to give this recipe a try. I highly recommend that you do, too. It's different and delicious!
2 cups rhubarb, diced small
1 cup chopped apple
3 green onions, chopped
2 limes, juiced
2 tablespoons honey
1 jalapeno pepper, seeded and chopped (I substituted a couple of drops of hot sauce because I didn't have a pepper on hand)
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.
Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.
It is very easy to make, and very adaptable. I found it particularly delicious with some grated 2 year old Thornloe Cheddar cheese added, and eaten with toasted sprouted grain tortillas. I'm also going to try it with some grilled pasture-raised pork and chicken.
(I found this recipe on allrecipes.com)