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Rhubarb SalsaBlanch 2 cups finely diced rhubarb in boiling water for 10 seconds.Refresh under cold water. Combine with 0.5 c each of: sweet red peppers, sweet yellow peppers and cilantro. Stir in 3 finely chopped green onions and 1 or 2 minced chili peppers.
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Rhubarb Mustard Salsa (for grilled fish)1 tsp olive oil1/2 lb rhubarb 1+ T sugar 1 1/2 T Dijon mustard 1/2 small red onion, chopped 1/4 tsp lime juice 1 T chopped fresh parsley 1 tsp chopped fresh basil salt, freshly ground black pepper to taste Heat oil in skillet over medium heat. add rhubarb and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes. Remove from heat and stir in remaining ingredients. Salsa1/4 cup tapioca granules1 1/4 cups sugar 2 1/2 cups rhubarb, cut into 1/2-inch pieces 2 1/2 cups water 1 cup crushed pineapple, unsweetened Combine tapioca, sugar, rhubarb, and water in a large saucepan. Let stand for about 10 minutes to let tapioca soften. Heat, stirring often, until it comes to a rapid boil. Remove from heat and cool. Add pineapple and refrigerate 1 hour.
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