Chef’s Special: Rhubarb Salsa
If you’ve waited all winter for those first ruby-coloured stalks of rhubarb to appear, get you fill now with this rhubarb salsa recipe from Erin Baker, of the Natural Cookery School. It’s a fantastic way to use rhubarb in savoury dishes – serve as an accompaniment to chicken, fish or as a dip for nachos.
For more information about Erin’s recipes, the Natural Cookery School and to book natural cookery lessons, visit naturalcookeryschool.com.
500g rhubarb, chopped into 2cm cubes
½ red pepper, chopped
½ yellow pepper, chopped
3 x spring onion, chopped
½ green chilli, seeded and chopped (optional)
¼ tsp cumin
¼ tsp coriander
juice of 1 lime, more if needed
dash of honey, agave syrup or sugar to taste
small handful of fresh coriander
drizzle of olive oil
pinch of salt
- Bring a pot of water to the boil. Add the rhubarb and bring back to the boil. Blanch for 30 seconds. Remove from heat, drain and rinse with cold water to stop the cooking process.
- Place all ingredients in a food processor or blend and pulse until finely chopped. If you prefer you can also leave it chunky, but I prefer my salsa blended. Taste and adjust the seasoning.
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