Two of the earliest gifts of the growing season are rhubarb and strawberries, and lucky for us, they pair together deliciously with the sweetness of strawberries balancing the tartness of rhubarb. And with May being National Salsa Month, it only makes sense to spotlight Strawberry Rhubarb Salsa! Always up for trying new recipes, Member-Owner Laura Koennecke got to chopping to taste test this recipe from https://loveinmyoven.com/strawberry-rhubarb-salsa/

This is great with tortilla chips but would also go nicely with grilled chicken or pork.

Ingredients

• 2 cups fresh rhubarb, thinly sliced

• 1/2 yellow bell pepper

• 1 jalapeno pepper, seeds removed and diced (leave some seeds in if you want it hotter)

• 1 shallot, finely diced (or 1/4 cup white onion)

• 1/4 cup cilantro, chopped

• 1 cup strawberries, diced

• juice of 1 lime

• 1 tsp red wine vinegar

• 1 tbsp honey

• 2 cloves garlic, minced

Fill a small saucepan with water and bring it to a boil over medium-high heat. Once boiling, add the sliced rhubarb to the pot and cook for 1 minute, before immediately removing from heat, draining, and plunging into a bowl of ice water for 1 minute. Drain the rhubarb, then lay it out on a paper towel to allow all of the liquid to release.

Combine together in a medium serving bowl, the drained rhubarb, bell pepper, jalapeno pepper, shallot, strawberries and cilantro. 

Whisk together the lime juice, red wine vinegar, honey and minced garlic. Pour this liquid over the salsa and stir to combine. 

Refrigerate the salsa for 2-3 hours to allow the flavors to mingle, or serve immediately with chips.

Bonus rhubarb recipe! Laura also likes to extend the rhubarb season a bit by making rhubarb simple syrup to enjoy with seltzer and a wedge of lime.