I’m finding myself on a salsa kick these days. I love good old tomato salsa but after the asparagus version, I decided I should venture out a little. Rhubarb is in season now so it seemed a good place to start. Now this may sound a little kooky but so did asparagus salsa and it’s so darn delicious that I’ve made it twice since!
The trick with this colourful snack is to ensure you add lots of flavors and a little bit of sweetening with some honey. I tossed in some sweet bell peppers for fun and the result is a lip-smacking, healthy treat that even non-rhubarb eaters are going to love. Don’t even tell them it’s in there, just ask them to taste it!
There are lots of gluten-free tortilla chips on the market today or you can bake some pita chips or make brown rice chips. I love that there are so many healthy alternatives now. The asparagus chips I get at the farms are super tasty!
The best thing about salsa is that you can throw it together in a hurry and it’s always an easy hit with a crowd. Or maybe that’s the second best thing because we need to celebrate the wonderful nutrients in this popular vegetable. According to Canadian Living these are just a few things we should know:
5 ways rhubarb will boost your health
1. Rhubarb contains antioxidants like lycopene and anthocyanins, helping to fight off disease.
2. It apparently can help lower cholesterol, boosting your heart health.
3. The stalks are a good source of fibre, benefiting your digestive health.
4. It contains vitamin K, an essential property that helps with blood clotting, protecting the bones and help fighting off liver and prostate cancer.
5. A good source of vitamin C (great for a healthy immune system), calcium, potassium and magnesium.
I just picked up lots of strawberries from the farm so guess what kind of salsa I’m making next?! And a strawberry pizza too, ha!
Don’t forget to share your gorgeous creations with me by hashtagging #simplyfreshdinners . What are you doing with your rhubarb? Cheers 🙂
- 1 stalk of rhubarb (1 to 1½ cups), diced
- ¼ cup of sweet bell pepper, diced (I used red and orange)
- 2 tablespoons of diced white or red onion
- 2 tablespoons of diced scallions
- 1 jalapeño, seeds removed and diced
- 1 to 2 tablespoons of cilantro, diced
- 1 tablespoon of lime juice
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of honey (raw if you have it)
- kosher salt and freshly cracked black pepper to taste
- Heat 2 cups of water in a saucepan to boiling. Blanch rhubarb by placing in the boiling water for 10 to 20 seconds. Quickly remove the rhubarb and place in a colander. Run cold water over the rhubarb to stop the cooking process. Blot the rhubarb with a paper towel to dry.
- In a separate bowl, combine the bell pepper, onion, scallions, jalapeño, and cilantro. Add rhubarb and mix ingredients.
- In a small separate bowl, dissolve the honey in the lime juice and apple cider vinegar. Drizzle this dressing over the rhubarb salsa and stir. Add the salt and pepper. Mix well.
- Chill for at least 30 minutes.