I wanted to make a recipe that used rhubarb and chive flowers – something we have in abundance this time of year.
This rhubarb salsa is the perfect way to use some of that garden abundance and have a sweet & sour treat for a very hot day. It’s pretty and so fresh tasting!
I packed this for a camping trip and it lasted so well in the cooler. I put it on top of a spinach salad, served it with rice and beans and sausage and it was amazing!
This salsa gets better over time. The flavours meld beautifully. The rhubarb also gets more tender. This time of year, rhubarb can get a bit fiberous, so make sure to pick the skinnier stalks, or give it time to sit in the sugar and acid in the fridge.
- 1 cup rhubarb diced
- 1 tbsp sugar
- 1 cup cucumber diced
- 1 jalapeño diced
- 1 tbsp chive flowers pulled apart
- 1/2 cup cilantro chopped
- 1 lime juiced
- salt & pepper to taste
- Chop the rhubarb into bite-sized pieces and muddle them with the sugar. You want the sugar to melt into the rhubarb, but don't squish the rhubarb too much. Set aside for a few moments to meld.
- Chop the cucumber & jalapeño.
- Pull the chive flowers apart. If you slice the end off the flower, the individual flowers come off easily.
- Combine all ingredients: rhubarb, cucumber, jalapeño, chive flowers, cilantro, juice from one lime, and salt & pepper to taste.
- Allow to sit in the fridge overnight or even a few days for the best flavours and the most tender rhubarb.