Erin Baker from the Natural Cookery School gives rhubarb a savoury twist
Spring is here, that means it is time for rhubarb. Rhubarb is most frequently used for desserts, but this fiesta for the taste buds showcases the savoury side of rhubarb in Rhubarb Salsa. Salsa is one of my all time favourite condiments and as usual, homemade is always better. While my tomato plants sit on the windowsill, not quite ready, and the taste of fresh tomatoes is in the distant future, I will gladly embrace Rhubarb Salsa, I hope you do too.
500g rhubarb, chopped into 2 cm cubes
½ red pepper, chopped
½ yellow pepper, chopped
3 spring onions, chopped
½ green chilli, seeded and chopped (optional)
½ tsp ground cumin
½ tsp ground coriander
Juice of 1 lime, more if needed
Dash of honey, agave syrup or sugar to taste
Small handful fresh coriander
Drizzle of olive oil
Pinch of salt
- Bring a pot of water to a boil. Add the rhubarb and bring back to a 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. Taste and adjust seasoning.
- As always if you take the time to make your own ground cumin and coriander, the taste is much more defined. To grind your own, simply toast the seeds in a dry frying pan then crush using a mortar and pestle.
For more seasonal recipes by Erin Baker, visit naturalcookeryschool.com.