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Rhubarb Salsa
Blanch 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.
Stir in 1 or 2 tablespoons fresh lime juice. Add brown sugar, salt and pepper to taste. Serve with chicken or fish.
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Rhubarb Mustard Salsa (for grilled fish)
1 tsp olive oil
1/2 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.
Salsa
1/4 cup tapioca granules
1 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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