Do you know what Barbara Kingsolver calls the “first fruit of the season”?
Rhubarb!
Along with asparagus, it’s one of spring’s earliest crops to push through the earth and burst into bountiful harvest. And thankfully, it sticks around for another month or two. I, for one, celebrate its longevity.
Every year my kitchen and freezer overflow with goodies. Classic rhubarb crisp, rhubarb cookies, rhubarb bread, rhubarb jam, rhubarb marshmallows… I’ve got an entire Pinterest board dedicated to rhubarb!
And yet, my favorite way to eat it isn’t in a dessert. When confronted with an army of volunteer rhubarb plants in my garden one year, I discovered rhubarb salsa.
It. Is. Scrumptious. Tart, spicy, sweet, and addictive.
I now stash tortilla chips in the house so my husband and I can dig in at a moment’s notice. 😉
Now, unless you have a greenhouse and plant your peppers über early, there’s no way to make this recipe entirely from seasonal, fresh ingredients. I chop and freeze the peppers when they’re ready in late summer and then toss them in the food processor as the recipe calls for –OR– freeze the rhubarb and make this recipe in late summer when peppers and onions are in season. Since we’re going for a slushy, chunky texture, frozen peppers work fine.
Oh, and don’t skimp on the ginger or the honey in this recipe, as they make the flavor of the rhubarb really shine.
Happy eating!
Rhubarb Salsa
Ingredients
- 1 tablespoon orange zest from approximately 1 orange
- 7 to 8 stalks rhubarb coarsely chopped (a generous 2 cups)
- 2 to 3 inches fresh ginger peeled and finely grated
- 1/2 small yellow onion finely diced
- 1/2 small red onion finely diced
- 1 to 2 jalapeño peppers seeded and minced
- 1/2 green bell pepper diced
- 1/2 cup raw honey
- 3 tablespoon lemon juice from approximately 1 lemon
- 1 teaspoon sea salt
- 1/2 cup fresh whey OR sauerkraut brine (optional)
Instructions
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Soften the rhubarb for 10 to 15 minutes by simmering it in a few tablespoons of water over medium heat.
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Remove the rhubarb when it begins to fall apart, and place it in a blender, food processor, or large bowl.
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Add all remaining ingredients and blend together until a chunky puree is formed. (If you’re working by hand, just toss everything together well.)
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Adjust seasonings.
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To ferment, if desired, stir the whey or sauerkraut brine into the salsa, then spoon into a quart-sized Mason jar.
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Let sit at room temperature for 1 to 2 days, then store in the refrigerator for 3 to 4 weeks.
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While this salsa can be eaten immediately, it does taste significantly better if let sit for a few days, so let it sit if you have the time.
Do you love rhubarb? Have you ever made rhubarb salsa?
This post was featured in 50 Fermented Salsas, Dips, and Spreads, 37 Ferments for Spring, and 60 Easy & Nourishing Picnic Recipes.
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Rhubarb Pica de Gallo
1 cup diced rhubarb
1 cup diced tomatoes
1/2 teaspoon of salt
1 cup diced onions
1-1/4 cup chopped cilantro
Juice of 1/2 lime
Directions: Combine all ingredients in a bowl and mix together. Refrigerate. Serve cold.
Thanks, Catherine! Looks great!
Out of curiosity, whenever I’ve used raw rhubarb in salsa, it has overpowered the other flavors in its tartness. Do you find this one has a good balance? I haven’t used that much cilantro before, so maybe that’s the secret. 😉
The salsa looks amazing–and I love that it’s fermented!
I love making our rhubarb iced tea. It’s rhubarb juice we’ve made steeped with a black tea, a little lemon and maple syrup. Serve cold over ice with crushed basil…oh my goodness. So refreshing and always a surprisingly big hit with guests.
Then I take the rhubarb pulp and make a moist loaf of dessert bread with it.
The next plan is to add some whey to our rhubarb juice and try out rhubarb soda!
Oh, all those sound yummy! Mmmmm…..
Delicious. I didn’t have any red onion or orange zest, so I substituted all yellow onion and lime zest. Turned out great and can’t wait to make it again!
I’m so glad! We certainly found it addictive…. 😉
can you preserve the salsa and the Pica de Gallo by canning them? If so water bath? and how long?
Did you try canning, Gerry? I was debating preserving this recipe this weekend and am wondering how it could turn out!
Did you try canning, Gerry? I was debating preserving this recipe this weekend and am wondering how it could turn out!
Hi I’m new to this my husband is diebetic will these cookbooks help him.
Have you ever tried to can this salsa? Or just refrigerated it?
I’ve only ever eaten it fresh (i.e. made the batch, refrigerated it, and then enjoyed it within a few days). 🙂
I assume this recipe could be canned, but you would need to use a pH meter or other similar tool before beginning to know exactly what you’re dealing with. Rhubarb is definitely acidic enough, especially with the lemon juice, but there are fair bit of peppers and onions, which are rather alkaline, so this recipe would be rather iffy unless you’ve got a gauge to help you keep the blended salsa in a safe acidic range for canning.
Those are my initial thoughts, but I’d love to hear from someone more experienced with canning rhubarb!
When you let it sit in counter for a day or so do you cap the mason jar while fermenting?
Can you use stevia or another low carb sweetener in this recipe? I cannot have sugar, honey, maple syrup, etc. I am also thinking about canning the salsa. TIA
Can you use stevia or another low carb sweetener in this recipe? I cannot have sugar, honey, maple syrup, etc. I am also thinking about canning the salsa. TIA
Do you think that I could use ginger bug instead of whey?
This looks delicious. Has anyone had success canning this?
I made this and fermented in whey for 4 days. I only used 1/4 cup honey and it was plenty sweet. I would use 3T honey next time. I used 1/3 jalapeno and it was plenty spicy. This is a sweet dip that I will eat with kefir/yogurt and on top of pork chops and ham steaks. Delicious.
Watch out with rhubarb – the acid can cause problems, especially for the predisposed. Fermented rhubarb gives me spectacular migraines! ?
Hi can you can this rhubarb salsa? Or would you recommend freezing it.
Thanks
Hi, Donna. If you are fermenting this recipe, we do not recommend canning as it will kill the probiotics. Freezing is best. 🙂 ~Makenzie, TCS Success Team