This week we are highlighting rhubarb on Foodista. Rhubarb is often used in sweet applications but this recipe transforms tart stalks of rhubarb into salsa. This spicy salsa is delicious with seafood, especially white fish and shrimp. It's also good served alongside a bowl of tortilla chips.
1 1/2 cups rhubarb, in ¼- inch dice (about 2 medium stalks)
1/4 cup finely minced scallions
1 jalapeño, seeded and minced
1/2 cup pickled cocktail onions, halved
2 teaspoons honey or agave
3 tablespoons cider vinegar
Chipotle powder or cayenne
Fill a large bowl with a little more than halfway with cold water. Add a 2 cups of ice to create an ice bath. Set aside.
Fill a large pot with water and bring to a boil. Add rhubarb and cook for 20 seconds.
Using a slotted spoon, remove rhubarb from the pot and place directly into the ice bath.
Allow the pieces to cool for 1-2 minutes before draining on a paper towel. Gently pat dry with additional towels – the pieces do not have to be 100%% dry, but the amount of additional moisture should be minimized.
Once the rhubarb has been patted dry, transfer rhubarb to a medium bowl and fold in spring onion, jalapeño and onions.
In a small bowl, mix honey into 1 tablespoon of vinegar then stir into salsa.
Season with kosher salt and chipotle powder and cayenne to taste. If you find your salsa is a bit too tart, you can add more honey.