A crisp, tart and lightly spicy scoopable dip, rhubarb salsa is the best celebration of spring and a perfect partner for tortilla chips.


- Rhubarb - Sugar - Red Wine Vinegar - Kosher Salt - Red Onion - Jalapeno - Cilantro - Lime

Mix together rhubarb, sugar, vinegar and salt and let sit while chopping other ingredients and up to 30 minutes before.

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.

Macerating the rhubarb in sugar while preparing the other ingredients tames the tartness but keeps it crisp for a bright and refreshing spring salsa.


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