This recipe is one that started me down a path of savory rhubarb recipes. If you’ve only experienced rhubarb in sweet desserts, you’re missing out. Rhubarbs natural tartness is the perfect companion for spice, like the chipotle used in this salsa. This salsa eventually morphed into an enchilada sauce (also not to be missed.)
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Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion
- 4 cups diced rhubarb
- 1/2 cup brown sugar
- 1/4 cup golden raisins
- 1/2–1 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- 1/4 cup apple cider vinegar
- salt and pepper
Instructions
- Heat a large pot over medium heat, add olive oil. Stir in onions and sauté until the onions become translucent, 4 to 5 minutes. Stir in rhubarb and continue to cook until rhubarb softens , time varies depending on if you are using fresh or frozen.
- Next, add remaining ingredients. I start with 1/2 teaspoon of chipotle and taste at the end to see if I want more heat. Stir and bring salsa to a boil, then reduce to a simmer. Let cook for 15-20 minutes. If you want smoother salsa, use an immersion blender (or a regular one) to puree.
- Taste and adjust seasonings as desired. Serve warm or store in refrigerator for up to a week.
Notes
This salsa sits on the tart/spicy side. You may need to adjust the brown sugar- this recipe is very forgiving in that nothing really needs to be exact.
Featured Ingredient: rhubarb
As mentioned above, rhubarb makes for a great savory treat. If you find yourself with a few stalks, skip the pie and try out one of these savory rhubarb recipes.
Beet Root and Rhubarb Salad
Curried Lentils with Rhubarb Chutney
Noodles with Kale and Spicy Rhubarb Sauce
Sarah says
What a happy accident! I am the same way with rhubarb…strawberry rhubarb pie is my favorite! But, this looks like the perfect recipe for me to get out of my comfort zone a bit. Thanks for sharing!
Fresh and Foodie says
Frozen rhubarb! Great idea. My husband loves the stuff, but I can only get my hands on it for a short period of time.
Love the flavors in this. Bookmarking for next time rhubarb shows up at the market.
Jacqui says
I was just thinking about all my rhubarb in the freezer from last spring too and that I should really use it up so0n. Thanks for the reminder and the inspiration!
Katrina @ Warm Vanilla Sugar says
This is so unique and sounds so yummy!
Zo @ Two Spoons says
Awesome, we’re in summer in New Zealand and I just got a massive bunch of rhubarb. Thanks for this!
Heather Connor says
Would this can well?
Sandy says
Would this can well?
Erin Alderson says
I don’t know- I’m not good with canning and knowing the right acidity. I know there’s this recipe that does have canning instructions! http://www.sbcanning.com/2011/05/canning-rhubarb-now-for-something.html