Friday recipe: rhubarb salsa

June 7, 2013 —

When my family gets together with my parents, sisters and their tribes, I consider the event the epitome of wellness (other than the adult beverages involved). We always engage in a lot of laughter, love, conversation and often a local activity, such as Des Moines’ Downtown Farmers Market or live music; during our most recent gathering, we enjoyed local jazz/blues/swing band, Spicy Pickles, which includes DMU Assistant Professor Rod Philp, Ph.D.

Photo: Sweet Domesticity

Photo: Sweet Domesticity

It wouldn’t be a family gathering without great food, and I scored big-time on our latest gathering: The folks brought bags of fresh-cut asparagus and rhubarb, both spring-time favorites. I used to think of rhubarb as only a dessert ingredient; while indeed it’s the perfect complement to strawberries in a fruit crisp and a tasty tart surprise in dessert bars, it also puts a delectable pop in relishes and salsas, like the recipe below from the blog Sweet Domesticity.

Rhubarb salsa

  • 1 1/2 cups rhubarb, finely diced
  • 1/2 cup sweet bell peppers, finely diced
  • 1/3 cup scallions, finely sliced
  • 1-2 jalapenos, seeded and minced
  • 1/2 cup pickled cocktail onions, quartered
  • 2 teaspoons honey
  • 1 tablespoon cider vinegar
  • Juice from 1/4 a small lime
  • Ground cayenne or chipotle pepper, to taste
  • Salt, to taste
  • Fresh cilantro, to taste

Whisk together the honey, cider vinegar and lime juice in a bowl. Add rhubarb, peppers and onions and toss until all ingredients are coated. Season with ground pepper, salt and fresh cilantro to taste.

Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.