It's spring! And for many Minnesota gardens that means the annual supply of fresh rhubarb. Rhubarb is a leafy perennial that holds up well in Minnesota's spring climate and in these parts is often associated with yummy springtime sweet treats. If a pile of rhubarb from your market, your CSA box, or your yard comes into your life and you're not feeling the sugar rush, this recipe is for you!
For a refreshing, savory snack to dip into this summer, read on!
Makes about 1 1/2 cups.
- 2 cups chopped fresh rhubarb stalks (about 4 stalks)
- 1/2 cup water
- 1/2 cup chopped apple
- 1/2 cup chopped red onion
- 1 green jalapeño, seeded and chopped
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
- 1 tsp salt
- 1/2 tsp cumin
Place the rhubarb in a small sauce pan. Add the water and bring to a boil. Reduce heat and simmer on low until the rhubarb is soft, stirring occasionally, about 3-5 minutes. When the stalks can easily be pierced by a fork, remove from heat and strain out the liquid. Allow the rhubarb to cool for 2-5 minutes.
Add the rhubarb and remaining ingredients to a food processor and process until it reaches your desired consistency.
Serve with corn chips or use to liven up any dish where salsa or chutney would make an appearance.
Shout out to Robin Asbell's Big Vegan which inspired this recipe (and the sour cherry version--stay tuned for cherry season!)