Rhubarb Strawberry Salsa


Rhubarb Strawberry Salsa
  • 1 cup thinly sliced rhubarb
  • ½ cup chopped strawberries
  • ¼ cup diced red onion
  • 1 red or yellow pepper, diced
  • 1 jalapeno pepper, diced
  • 2 finely chopped plum tomatoes
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • ¼ cup fresh lime juice
  • 1 teaspoon kosher salt
  • ½ cup chopped fresh cilantro
  1. Bring a pot of water to boiling. Blanch the rhubarb in the boiling water for 10 seconds. Quickly drain the rhubarb and rinse in cold water. Drain well.
  2. Place the drained rhubarb, strawberries, red onion, peppers and tomatoes in a bowl. In a small bowl combine the garlic with the brown sugar, lime juice, and salt. Stir to dissolve sugar. Pour over rhubarb mixture. Toss in the cilantro. Place in a quart Milkhouse crock. Cover and chill. Serve with tortilla chips or cinnamon tortilla chips. Great spooned over grilled chicken.