rhubarb salsa recipe: savory rhubarb experiment for foodbuzz 24, 24, 24 • Shiny Cooking
Adapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang.
2 cups finely diced fresh rhubarb
½ cup sweet red pepper, chopped
½ cup sweet yellow pepper, chopped
½ cup fresh cilantro, chopped
3 green onions, tops only, chopped
1 jalapeño pepper, finely chopped
2 tablespoons fresh lime juice
2 tablespoons brown sugar, or to taste
salt and ground black pepper to taste
Blanch rhubarb in a saucepan of boiling water for 10 seconds. Seriously. Ten seconds. No more.
Remove rhubarb promptly from heat, dump into a strainer, and rinse under cold water until rhubarb is lukewarm or cool.
This is to stop the blanching process.
Place rhubarb in a glass bowl.
Add remaining ingredients, and mix well.
Refrigerate at least an hour before serving to allow flavors to develop.