Tangy Rhubarb Salsa Food

TANGY RHUBARB SALSA

Steps:

• Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
• Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
• Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

SPICY CHICKEN THIGHS WITH RHUBARB-CUCUMBER SALSA

Steps:

• Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
• Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
• Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
• Serve chicken with rhubarb salsa alongside.

RHUBARB SALSA

Steps:

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

TANGY RHUBARB FOOL

Steps:

• Line a strainer with 4 layers of cheesecloth; place over a bowl. Add yogurt to strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. , In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover and refrigerate until chilled., In a large bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt. , Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving.

TANGY RHUBARB SALSA RECIPE

Steps:

• Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
• Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
• Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

TANGY RHUBARB SALSA

Steps:

• Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
• Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
• Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

RHUBARB SALSA

Steps:

• In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
• Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.

SPICY RHUBARB CHUTNEY

Steps:

• In a large heavy saucepan combine the ingredients of part 1.
• Bring to a boil and stir to dissolve sugar.
• Add the ingredients of part 2.
• Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
• Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.