Have you tried rhubarb salsa yet? A crisp, tart and lightly spicy scoopable dip, rhubarb salsa is the best celebration of spring and a perfect partner for tortilla chips.Jump to Recipe
Why Make Rhubarb Salsa
Rhubarb is just coming into season here on the West Coast and should be here for a while. I love to snap a piece off, dip it in sugar and remember being a kid again!
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 think it's a fun surprise to use it in places you wouldn't expect like salads and this salsa which is amazing on grilled pork and chicken.
More Rhubarb Recipes
I love rhubarb. From delicious easy Rhubarb Snack Cake to my most popular muffin recipe, Rhubarb Strawberry Oatmeal Muffins to a festive treat, try my Strawberry Rhubarb Shortcake. I'd love to hear from you if you try one or simply rate it with the easy star rating on the recipe card.
How To Grow And Harvest
I say snap because it should be pulled off the plant to try to avoid making flat spots that can trap water and cause rotting. If you're growing your own, 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.
Visual Step by Step Instructions
Letting your diced rhubarb macerate with the sugar and vinegar for a while before mixing the salsa, helps soften it while helping all the flavors meld together once mixed.
If you are buying your rhubarb at the store, 1 lb fresh equals about 3 cups chopped. For this recipe, you will want to chop it in a fine dice, just like you would for tomatoes in regular salsa.
Storage And Make Ahead Tips
Rhubarb salsa will keep well, covered in the fridge for up to 3 days.
You can make this salsa up to 3 days ahead. To make this ahead, add everything except cilantro, cover and refrigerate. Right before serving, add cilantro and toss.
Savory Rhubarb Salsa
- 1 c Rhubarb Finely diced (approx ⅛" dice)
- 2 teaspoon Sugar
- 1 teaspoon Red Wine Vinegar
- ½ teaspoon Kosher Salt
- ½ c Red Onion Finely chopped
- 1 Jalapeno, small to medium Very finely diced
- 1 Cilantro, Small Bunch Approx. ½ c chopped
- ½ Lime Juiced
- ⅛ teaspoon Ground Coriander and Cumin Each
- Salt and Freshly Ground Pepper
- Mix together rhubarb, sugar, vinegar and salt and let sit while chopping other ingredients and up to 30 minutes before. Stir occasionally.
- 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.
- Serve with tortilla chips and margaritas or as a condiment for grilled pork or dinner sausages.