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.)Print
- 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
- 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.
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.