Easy Recipes Inspired By My West Coast Kitchen Garden On Vancouver Island

Savory Spring Rhubarb Salsa

Savory Spring Rhubarb Salsa

I totally blew it! I was working on this recipe last week and for some unknown reason, I chose to post the Nicoise Salad recipe on Cinco De Mayo instead. Duh! Anyhow, it’s still May and Rhubarb is just coming into season here on the West Coast and should be here for a while.  Snap a piece off, dip it in sugar and remember being a kid again!

I say snap because it should be pulled off the plant to try to avoid spots that can trap water and cause rotting.   Rhubarb should be fed yearly with some compost, well-rotted manure or a general 10-10-10 fertilizer and if they start to flower, clip the flowering stalks off so that the plants energy goes into the edible stalks.  Rhubarb is in the same family as Sorrel, another early spring growing perennial and is extremely cold hardy.  NOTE: The leaves are poisonous so only use the stalks and throw those leaves in your compost.

Who doesn’t love Rhubarb?!? In pies, muffins, crisps and crumbles, it’s pretty easy to find a sweet recipe but did you know rhubarb is a vegetable?  It is! So I wanted to use it in a savory dish because as much as we’d all like to, we can’t eat dessert all the time.  If you are buying your rhubarb at the store, 1 lb fresh equals about 3 cups chopped.  I have a few more recipe ideas I’m testing out so check back for more rhubarb recipes soon and let me know if you try this recipe 🙂

Savory Rhubarb Salsa

A delicious, fresh and seasonal salsa that keeps well up to 3 days.  Macerating the rhubarb in sugar while preparing the other ingredients tames the tartness but keeps it crisp for a bright and refreshing spring salsa.
Course Appetizer, Salad, Side Dish, Snack
Cuisine PNW
Total Time 20 minutes
Servings 4
Author Sabrina Currie

Ingredients

  • 1 c Rhubarb Finely diced (approx 1/8" dice)
  • 1.5 tsp Sugar
  • 1 tsp Red Wine Vinegar
  • 1/2 tsp Kosher Salt
  • 1/2 c Red Onion Finely chopped
  • 1 Jalapeno, small to medium Very finely diced
  • 1 Cilantro, Small Bunch Approx. 1/2 c chopped
  • 1/2 Lime Juiced
  • 1/8 tsp Ground Coriander and Cumin Each
  • Salt and Freshly Ground Pepper

Instructions

  1. Mix together rhubarb, sugar, vinegar and salt and let sit while chopping other ingredients. Stir occasionally.
    Macerating Rhubarb with Salt Sugar and Vinegar
  2. Once the jalapeno, onion and cilantro are chopped, add them and the rest of the ingredients.  Stir gently and adjust salt and pepper to taste.  
  3. Serve with tortilla chips and margaritas or as a condiment for grilled pork or dinner sausages.
    Rhubarb Salsa And Tortilla Chips


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26 thoughts on “Savory Spring Rhubarb Salsa”

    • I know right?!? or Strawberry Rhubarb pie which is great but kind of time consuming and we can’t always have dessert 🙁 I’m planning 1 more savory rhubarb recipe and possibly a sweet one too, stay tuned 🙂


  • Wow what a great idea! I’ve never thought of using rhubarb as a salsa, I can’t wait to try it, looks delicious!!

    • Awesome! Thanks Justine, easy accessible ingredients are always important to me when I’m developing recipes. Enjoy!


  • Oh yum! I love that these are made with rhubarb – what a fun recipe! That little pop of tart is just perfect, and makes them so tasty!

    • Thanks Jessica! I agree, if growing any amount of rhubarb it’s nice to have a healthier and non-dessert option, enjoy 🙂

    • Thanks Dawn, I hope you have a bumper crop of rhubarb this year, so many delicious things to make with it. Enjoy 🙂


  • I love this unique spin with rhubarb! I grew up on the island and my mom grew rhubarb in our garden. Every year we had it stewed with a side a vanilla custard. 🙂 This salsa is such a fun opposite of that and I love it. Thanks for sharing.

    • Thanks Sharon! Stewed with custard sounds super yummy and comforting 😋 yes this is opposite and a nice change when there’s lots growing, perfect with a margarita and tortilla chips!


  • I love rhubarb (I’ve got two big stalks sitting on the counter right now, left over from making crisp), but I don’t do enough versatile recipes with it! Not for lack of trying mind you – I do make rhubarb barbecue sauce and a rhubarb salad dressing – I’m just always looking for a new idea. This definitely fits the bill perfectly – it sounds delicious, and it’s a use I’ve never thought of before. Great recipe – thanks so much for sharing!

    • Thanks Sean, I also love rhubarb. It’s fun to do some savoury dishes with it as much as the sweet 🙂
      PS. Is your bbq sauce recipe on your site? I’ve been thinking of making a batch soon.

    • Thanks Nicoletta 🙂 yes, little known facts about rhubarb! It’s tartness goes so nicely in savoury dishes. Cheers!


  • Perfect timing for me to read this because I FINALLY planted my own rhubarb! I wasn’t aware of ‘the snap’ rule or the flowering issue, so this was helpful. But I’m still getting rhubarb from a friend this summer and this looks like a wonderful way to use it!

    • Thanks Terri! Good luck with your newly planted rhubarb, it’s such an easy and rewarding perennial. I hope you also enjoy this recipe 🙂 Cheers!

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