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Rhubarb Salsa

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Rhubarb Salsa | Every year at this time my kitchen and freezer overflow with rhubarb-laden goodies. But my favorite use for rhubarb isn't a sweet dessert, though -- it's this scrumptious rhubarb salsa. | TraditionalCookingSchool.com

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!

3.58 from 87 votes
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Rhubarb Salsa

Over the past few years I have come to love rhubarb salsa. It. is. scrumptious. Tart, spicy, sweet, and addictive. Make sure you don't skimp on the ginger or the honey in this recipe -- they make the rhubarb flavor shine! Recipe courtesy of Restocking the Pantry. Makes approximately 2 1/2 cups.
Course Dips & Spreads
Author Kresha Faber

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

  1. Soften the rhubarb for 10 to 15 minutes by simmering it in a few tablespoons of water over medium heat.
  2. Remove the rhubarb when it begins to fall apart, and place it in a blender, food processor, or large bowl.
  3. Add all remaining ingredients and blend together until a chunky puree is formed. (If you’re working by hand, just toss everything together well.)
  4. Adjust seasonings.
  5. To ferment, if desired, stir the whey or sauerkraut brine into the salsa, then spoon into a quart-sized Mason jar.
  6. Let sit at room temperature for 1 to 2 days, then store in the refrigerator for 3 to 4 weeks.
  7. 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.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Appetizers Appetizers (Gluten-Free) Beans, Grains, & Vegetables Beans, Grains, & Vegetables (Gluten-Free) Condiments, Dips, & Spreads Condiments, Dips, & Spreads (Gluten-Free) Food Preparation Recipes Sauces Sauces (Gluten Free) Side Dishes Side Dishes (Gluten-Free) Snacks Snacks (Gluten-Free)

About Kresha Faber

Kresha is the primary writer and blog editor at NourishingJoy.com, a website dedicated to real food, sustainable living, natural homemaking, and joyful parenting. She is the mother of three young children, the wife of one handsome organic farmer, an opera singer, a cloth diapering instructor, and an avid researcher. She and her husband share a passion for living life thoughtfully and intentionally in response to God's grace in their lives and she loves to share good meals (and good wine!) around a very large table.

Reader Interactions

Comments

  1. Catherine says

    June 26, 2014 at 5:41 am

    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. 

    Reply
    • Kresha Faber says

      June 26, 2014 at 9:46 am

      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. 😉

      Reply
  2. Claire says

    July 3, 2014 at 8:15 pm

    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!

    Reply
    • Kresha Faber says

      July 24, 2014 at 6:29 pm

      Oh, all those sound yummy! Mmmmm…..

      Reply
  3. Amber says

    July 13, 2014 at 11:00 am

    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!

    Reply
    • Kresha Faber says

      July 24, 2014 at 6:30 pm

      I’m so glad! We certainly found it addictive…. 😉

      Reply
  4. Gerry says

    April 3, 2015 at 7:22 pm

    can you preserve the salsa and the Pica de Gallo by canning them? If so water bath? and how long?

    Reply
    • Melissa says

      May 24, 2015 at 8:44 am

      Did you try canning, Gerry? I was debating preserving this recipe this weekend and am wondering how it could turn out!

      Reply
      • Elaine says

        July 4, 2015 at 3:52 pm

        Did you try canning, Gerry? I was debating preserving this recipe this weekend and am wondering how it could turn out!

        Reply
  5. Monika says

    June 9, 2017 at 10:46 am

    Hi I’m new to this my husband is diebetic will these cookbooks help him.

    Reply
  6. Liz O says

    July 20, 2017 at 12:54 pm

    Have you ever tried to can this salsa? Or just refrigerated it?

    Reply
    • Kresha says

      July 21, 2017 at 1:57 pm

      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!

      Reply
  7. Audra says

    May 19, 2018 at 4:47 pm

    When you let it sit in counter for a day or so do you cap the mason jar while fermenting?

    Reply
  8. Deb Casey says

    June 5, 2019 at 4:05 pm

    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

    Reply
  9. Colleen Wieber says

    July 17, 2019 at 1:47 pm

    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

    Reply
  10. Jenna says

    April 22, 2020 at 1:01 am

    Do you think that I could use ginger bug instead of whey?

    Reply
  11. Amanda says

    June 13, 2022 at 10:00 pm

    This looks delicious. Has anyone had success canning this?

    Reply
  12. Hibber says

    September 27, 2022 at 4:34 pm

    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.

    Reply
  13. Odile says

    November 5, 2023 at 5:19 am

    Watch out with rhubarb – the acid can cause problems, especially for the predisposed. Fermented rhubarb gives me spectacular migraines! ?

    Reply
  14. DONNA GLASS says

    July 29, 2024 at 5:56 am

    Hi can you can this rhubarb salsa? Or would you recommend freezing it.
    Thanks

    Reply
    • Makenzie Reed says

      July 29, 2024 at 4:55 pm

      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

      Reply
  15. Ali says

    May 4, 2025 at 3:11 pm

    This is delicious! Just made my second batch.

    Reply
3.58 from 87 votes (87 ratings without comment)

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Rhubarb Salsa | Every year at this time my kitchen and freezer overflow with rhubarb-laden goodies. But my favorite use for rhubarb isn't a sweet dessert, though -- it's this scrumptious rhubarb salsa. | TraditionalCookingSchool.com

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