Rhubarb and apple salsa

    (29)
    35 min

    This refreshing rhubarb, apple and jalapeno salsa tastes great on barbecued salmon or chicken, or simply scooped up in a tortilla chip.


    1 person made this

    Ingredients
    Serves: 6 

    • 250g diced rhubarb
    • 125g chopped apple
    • 3 spring onions, thinly sliced
    • 2 limes, juiced
    • 2 tablespoons honey
    • 1 jalapeno chilli pepper, seeded and minced

    Method
    Prep:15min  ›  Cook:5min  ›  Extra time:15min  ›  Ready in:35min 

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

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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (24)

    by
    23

    This was wonderful! I've made it a couple of times now. We've used it for to top chips, put on grilled chicken and used it in halibut tacos. I once made it with lemon juice because I didn't have enough lime and it turned out just as wonderful. I also add cilantro. I would make it a day ahead and let it sit in the fridge so all the flavors can meld together. You should definitely try this!! I had friends come over that immediately asked for the recipe. Thanks!  -  24 Jun 2011  (Review from Allrecipes US | Canada)

    by
    19

    Awesome! This is a great way to use rhubarb without a lot of sugar. The lime and the apples make this delicious. I didn't have green onions so I used red onion and chives. I added a little Kosher salt. I'm guessing that if you thaw frozen rhubarb there would be no need to blanch it. I ate it with chips, but you could do a lot with this.  -  14 May 2011  (Review from Allrecipes US | Canada)

    by
    17

    I made this for my friends to go with grilled chicken and we all loved it! I would definately recommend this to someone who wants to use rhubarb in their cooking more!  -  21 May 2011  (Review from Allrecipes US | Canada)

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