I’m sure I’m not the only one who’s only ever heard of eating rhubarb in a strawberry-rhubarb pie. Until recently, I didn’t even know what a rhubarb was. Looks like there’s debate over whether it’s even a fruit or a vegetable.
Either way, it turns out it has a lovely flavor that works in all kinds of dishes from soups to salads to desserts. We used ours in a salsa recipe I picked up (along with the rhubarb itself) at the NYC Greenmarket at Astoria’s Socrates Sculpture Park. The recipe is credited to a Tasha Gerken. Thanks, Tasha! Hope you’re happy to let me share!
- 3 stalks rhubarb, cut into ¼-inch cubes
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tbsp lemon juice
- ¼ cup chopped cilantro
- 2 scallions, chopped
- salt to taste
(I used this yummy acacia honey from my girl Megan.)
- Bring a pot of water to a simmer. Add rhubarb and simmer gently for one minute. Do not let the rhubarb turn to mush. Drain and place in a large bowl.
- Meanwhile, whisk honey, lime juice, and lemon juice in a small bowl. Add to the cooked rhubarb along with the cilantro, scallions, and salt to taste. Mix well.
- Serve at room temperature, or let chill in the refrigerator for two hours before serving.
We patiently waited to eat this the next morning with breakfast and it was definitely worth the wait. The salsa was sweet, tart, and refreshing. Perfect for the start of summer.
PS., I’m told the leaves are poisonous so make sure to chop those suckers off!