Rhubarb Salsa Recipes

RHUBARB SALSA

Steps:

• Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
• Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

RHUBARB SALSA

Steps:

• In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
• Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.

PINEAPPLE-RHUBARB SALSA AND SHAD

Steps:

• Preheat a broiler.
• Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown. Stir in the rhubarb, pineapple juice and sugar and cook over medium-low heat, stirring often, until the rhubarb is tender, about 10 minutes. Remove from heat and fold in the fresh pineapple and jalapeno pepper. Season to taste with salt and pepper and set aside.
• Brush the shad with the remaining oil and season with salt and pepper. Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes. Do not turn the fish.
• Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.