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Rhubarb and apple salsa recipe

Rhubarb and apple salsa recipe


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  • Recipes
  • Dish type
  • Side dish

This refreshing rhubarb, apple and jalapeno salsa tastes great on barbecued salmon or chicken, or simply scooped up in a tortilla chip.

1 person made this

IngredientsServes: 6

  • 250g diced rhubarb
  • 125g chopped apple
  • 3 spring onions, thinly sliced
  • 2 limes, juiced
  • 2 tablespoons honey
  • 1 jalapeno chilli pepper, seeded and minced

MethodPrep:15min ›Cook:5min ›Extra time:15min › Ready in:35min

  1. Bring a pot of water to the boil over medium heat; stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink and let cool.
  2. Stir together the cooled rhubarb, chopped apple, sliced spring onions, lime juice, honey and jalapeno pepper until thoroughly combined.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (26)

by PNH2B

This was wonderful! I've made it a couple of times now. We've used it for to top chips, put on grilled chicken and used it in halibut tacos. I once made it with lemon juice because I didn't have enough lime and it turned out just as wonderful. I also add cilantro. I would make it a day ahead and let it sit in the fridge so all the flavors can meld together. You should definitely try this!! I had friends come over that immediately asked for the recipe. Thanks!-24 Jun 2011

by anne

Awesome! This is a great way to use rhubarb without a lot of sugar. The lime and the apples make this delicious.I didn't have green onions so I used red onion and chives. I added a little Kosher salt.I'm guessing that if you thaw frozen rhubarb there would be no need to blanch it.I ate it with chips, but you could do a lot with this.-14 May 2011

by belle34ln

I made this for my friends to go with grilled chicken and we all loved it! I would definately recommend this to someone who wants to use rhubarb in their cooking more!-21 May 2011


Everything you need to know about rhubarb with Lisa Lewey-Shields

Rhubarb—there’s a whole lot more you can do with this tart spring sweetheart than make a pie! But first, what the heck is rhubarb?

Despite its frequent starring role in desserts, rhubarb is botanically a vegetable—although, in a kooky twist, the U.S. Customs Court in Buffalo, New York ruled it legally a fruit in 1947 to lower the tax on imported rhubarb. No matter what you call it, take note that the edible portion of the plant is the tall, celery-like stalk, which comes in lovely shades of ruby red, spotted pink, and light green. The large green leaves are poisonous, so discard them if you’re harvesting rhubarb from your yard stores will only sell the stalks. You can lay them under you other rhubarb stalks to mulch and compost for weed control.

While rhubarb can be eaten raw, it has a tart, sour taste and fibrous texture—so it’s more often cooked, mixed into things, and paired with sweeteners for balance. Super low in calories (only 26!), one cup of raw, diced rhubarb is a great source of vitamin K (which supports healthy bone growth), the infection-fighter vitamin C, calcium, vitamin A, fiber, and much, much more. It is known for aiding digestion, making it a good addition to your meal plan if your kiddo is prone to constipation.


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I usually read a recipe as a kind of 'suggestion' for how to make something. Even if I don't try them, I am always looking for new recipes. I read cookbooks for fun - especially the ones with good pictures! I hope you have fun visiting my kitchen, too!


Rhubarb and apple salsa recipe - Recipes

1 cup Sugar (we are going to use either agave or cane sugar)

1 tablespoon Finely shredded orange peel

6 cups Rhubarb sliced 1/2-inch thick

½ cup Diced green bell pepper

¼ cup Finely chopped sweet onion

⅓ cup Finely chopped red onion

1 Jalapeno washed, stemmed, seeded and minced

2 tablespoons Lemon juice

1 teaspoon Grated fresh ginger

In a medium nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat. Add the rhubarb slices and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes. Remove from the heat and allow to cool to room temperature. When the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth. Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice, vinegar, and ginger. Mix well.

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Fish Tacos with Rhubarb-Pineapple Salsa

  • shellfish-free
  • dairy-free
  • alcohol-free
  • peanut-free
  • pork-free
  • pescatarian
  • balanced
  • tree-nut-free
  • high-fiber
  • soy-free
  • red-meat-free
  • Calories 726
  • Fat 30.7 g (47.3%)
  • Saturated 5.1 g (25.3%)
  • Carbs 83.0 g (27.7%)
  • Fiber 6.7 g (26.8%)
  • Sugars 18.1 g
  • Protein 32.6 g (65.1%)
  • Sodium 983.8 mg (41.0%)

Ingredients

For the salsa:

finely diced rhubarb (about 8 ounces)

pepper jelly or peach preserves

Finely grated zest of 1 medium lime

Juice of 2 medium limes (about 1/4 cup)

medium jalapeño, very finely chopped (remove the seeds for less heat)

coarsely chopped fresh cilantro leaves

For the tacos:

skinless catfish or other thin, mild fish fillets, cut in half crosswise

Freshly ground black pepper

Wondra or all-purpose flour

fine cornmeal or corn flour (masa)

freshly squeezed lime juice

small flour tortillas, warmed

Instructions

For the salsa: Stir together the rhubarb, pineapple, onion, jelly, lime zest and juice, jalapeño, and salt in a large bowl. Cover and refrigerate until needed. Just before serving, add the cilantro and stir well. Taste and add salt as needed.

For the tacos: Arrange a rack in the upper third of the oven and heat to 500°F. Coat a rimmed baking sheet with cooking spray or line it with aluminum foil.

Season both sides of the fish with salt and pepper. Whisk together the flour, cornmeal, and chile powder in a shallow dish. Stir together the mayonnaise and lime juice in a small bowl.

Spread a thin layer of the mayonnaise mixture on both sides of the fish, then coat with the flour mixture, shaking off any excess. Arrange the fish in a single layer on the prepared baking sheet.

Bake until the crust is crisp and golden and the fish is cooked through, about 10 minutes. Serve at once in warm tortillas with the salsa.

Recipe Notes

  • Make ahead: The salsa can be made and stored in an airtight container in the refrigerator for up to 2 days.

Reprinted with permission from Rhubarb by Sheri Castle, copyright (c) 2016 by Short Stack Editions


Recipe Summary

  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1/2 pound rhubarb, cut into 1/3-inch pieces
  • 2 tablespoons minced red onion
  • 1/4 cup finely chopped parsley
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup minced garlic
  • 2 tablespoons finely chopped thyme
  • 1 tablespoon crushed fennel seeds
  • 1 tablespoon kosher salt
  • 2 teaspoons pepper
  • One 4 1/2-pound semi-boneless leg of lamb (shank end hip bone removed)

Make the salsa In a medium saucepan, combine the cider vinegar with the sugar, salt and 1 cup of water and bring to a boil. Remove from the heat and add the rhubarb and onion. Let cool completely, then transfer to a medium bowl and refrigerate for 1 hour. Drain well, return to the bowl and stir in the parsley.

Meanwhile, make the lamb Preheat the oven to 400° and set a rack on a baking sheet. In a small bowl, whisk the olive oil with the garlic, thyme, fennel seeds, salt and pepper. Using a paring knife, poke holes all over the lamb. Rub the garlic mixture all over the lamb and transfer it to the rack.

Roast the lamb for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the lamb to a carving board and let rest for 30 minutes. Carve the lamb and serve with the salsa.


Prepare two wide mouth pint jars and lids.

Wash rhubarb stalks well and trim to fit into the jars. If the stalks are broad, slice them into lengthwise sections. In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil.

Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars. Pack the rhubarb pieces into the jars above the spices.

Once the pickling liquid has boiled and the sugar and salt are dissolved, pour it into the jars over the rhubarb, leaving 1/2 inch headspace. Tap the jars gently to dislodge any air bubbles. If the headspace level has dropped significantly, add more pickling liquid.

Wipe jar rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and set them to cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals. If jars are at all sticky, wash them to remove that residue. Sealed jars can be stored in the pantry for up to 1 year. Unsealed jars can be stored in the refrigerator and eaten within 2 weeks.


Who knew? Savory rhubarb recipes

Forgive my rhubarb obsession, but I can’t think of anything in my garden that returns so much pleasure for so little effort.

As long as I feed my rhubarb – manure tea is its drink of choice – it feeds us meaty stalks that can be turned into rhubarb sauce with about a minute-and-a-half of effort. When the plants are at their most productive, I pull some stalks, chop them into pieces, put them in a plastic bag and drop them in the chest freezer for rhubarb crisp and rhubarb-maple bread pudding in the depths of January.

My rhubarb cookery until now has really been rhubarb bakery, involving the large amounts of sugar necessary to tame the vegetable’s tart edge. Yes -- rhubarb is a vegetable, and in the last week I’ve discovered some truly fabulous ways to prepare rhubarb that reveal its ability to star in savory dishes.

All three of the recipes here are simple (and don’t require a lot of rhubarb if your supply is limited). Rhubarb pickles are a revelation: You stuff the chopped rhubarb in a jar, pour on the boiling pickling liquid and let it sit. The liquid cooks the rhubarb just enough, leaving it with a perfect crunch, and spiciness. Side benefit: When the rhubarb is gone the pickling liquid is great in salad dressing.

Salsa is perhaps the wrong name for rhubarb salsa. I cut back on the jalapeno and the result was a heap of diced vegetables that we first ate atop a green salad, and then finished straight from the bowl. Chips were completely unnecessary. This just a lovely spring salad, crisp and brightly colored and featuring a lovely honey-lime dressing.

If you are a lover of sweet, spicy chutneys, the rhubarb version is a winner. Again, the recipe is simplicity itself and the result is a great topping for crackers with goat cheese.

I wish I could claim to have developed these recipes myself, but instead must thank the Google gods and the Minnesota Historical Society.

Rhubarb pickles have an extra-tart flavor and a lovely crunch. (Photo: Candace Page/for the Free Press)

Pickled rhubarb

Recipe from Garrett McCord on the Fearless Fresh blog

½ teaspoon red pepper flakes

One 32-ounce canning jar, with lid

Trim the rhubarb of its leaves and stocky ends. Slice rhubarb into 2-inch long strips and place in the canning jar. Add anise, pepper flakes, cinnamon stick, bay leaf, cloves, and peppercorns. Stir a few times.

Pour vinegar, sugar, and salt into a small pot and boil until clear. Pour hot sugar water over rhubarb and stir well. Screw the lid on the canning jar and place in the refrigerator. Let sit for 48 hours.

Use within a month. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.

Rhubarb Salsa

From Big Eats Tiny Kitchen blog

1-2 stalks of rhubarb (1 to 1 ½ cups), diced

¼ cup of sweet bell pepper, diced

2 tablespoons of diced white or red onion

2 tablespoons of diced scallions

1 jalapeño, seeds removed and diced

1 to 2 tablespoons of cilantro, diced

1 tablespoon of lime juice

1 tablespoon of apple cider vinegar

Heat 2 cups of water in a saucepan to boiling. Blanch rhubarb by placing in the boiling water for 10 to 20 seconds. Quickly remove the rhubarb and place in a colander. Run cold water over the rhubarb to stop the cooking process. Blot the rhubarb with a paper towel to dry.

In a separate bowl, combine the bell pepper, onion, scallions, jalapeño, and cilantro. Add rhubarb and mix ingredients.

In a small separate bowl, dissolve the honey in the lime juice and apple cider vinegar. Drizzle this dressing over the rhubarb salsa and stir. Add the salt and pepper. Mix well.

Chill for at least 30 minutes.

Rhubarb salsa in a honey-lime dressing reveals the vegetable side of the perennial garden plant. (Photo: Candace Page/for the Free Press)

Rhubarb Chutney

From Rhubarb Renaissance by Kim Ode, Minnesota Historical Society Press, 2012

1 tablespoon rice vinegar

1 teaspoon minced fresh ginger

2 teaspoons minced jalapeno pepper

1 ½ cups rhubarb cut in 1-inch pieces

¼ cup raisins or chopped dried apricots

Stir sugar and vinegar in a small heavy saucepan over medium heat until sugar dissolves. Add garlic, ginger and pepper and cook for one minute or so. Stir in the rhubarb and raisins and continue cooking, stirring frequently, until rhubarb begins to break down and the mixture begins to look “jammy,” 10 to 15 minutes.


How to Make Strawberry Rhubarb Salsa

This recipe is stupid easy. Simply slice the rhubarb stalks in half lengthwise then dice them up. Cut up some strawberries and red onion too. Combine in a bowl.

Whisk up the dressing ingredients in another bowl: olive oil, honey, and lime juice. Pour over the chopped fruit/veggies, and voila!


Step by step

Most of the ingredients in this simple salsa are probably growing in your garden. Start by harvesting them.

Dice the rhubarb into small cubes. Somewhere around 3/8-inch or 1/2-inch is about right. If your rhubarb stalks are small and thin, you might only have to cut them in half before slicing into pieces. I had to cut my honking big pieces of rhubarb into eighths.

Dump all your rhubarb cubes into a pot of water at a hard boil. The goal is to get the rhubarb tender but not let it fall apart.

Cook the rhubarb for about 1 minute. Depending on how large your pieces are and how large your pot is, you might need to pull the rhubarb off the heat after just 45 seconds. Larger pieces may need up to 90 seconds. If you aren’t sure, just set a timer for for 1 minute.

If the water comes back up to a hard rolling boil before the time goes off, adjust your heat down just a smidgen to take some of the aggression out of the boil.

Sweeten the blanched rhubarb pieces with honey, then let cool to room temperature. Add the rest of your ingredients, adjust the flavor to your taste, and dig in!



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