Wild Ginger

recipes for pleasure and nurishment

Rhubarb and Strawberry Salsa

1 Comment

The giant rhubarb in the backyard keeps getting bigger and bigger, taunting me. Luckily, my partner has an eagle eye and spied a non-bake rhubarb recipe in the May 2010 issue of Runner’s World. Pam Anderson, cookbook author and Runner’s World contributor, has a simple recipe that I used as a guide for my own concoction. The salsa was fabulous with tortilla chips, and it would be good mixed into greens for a salad (no need for dressing) or as a relish for chicken or fish.

Ingredients
1/3 cup diced rhubarb
1/2 cup ripe strawberries, diced
1/4 cup red bell pepper, diced
1 TBS red onion, diced
1/2 jalapeño, diced
1 TBS cilantro, diced
Juice from 1/2 lime (or less)
Directions
Dice first five ingredients, about ¼ inch. Add cilantro and lime juice. Mix and let sit at room temp before serving.

Enjoy!

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One thought on “Rhubarb and Strawberry Salsa

  1. Pingback: Rhubarb Season Brings Sweet and Savory Recipes | GoodVeg powered by Squidoo

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