Most recipes involving rhubarb are dessert-focused, and while it is true that rhubarb goes great in a pie, pudding, or bake, this versatile plant can also complement savory dishes, too. Try this tangy salsa alongside grilled sausages, on top of tacos, or as an accompaniment to fried eggs. You can adjust the spice levels by adding in or removing the chili, and the salsa keeps fantastically well in a sealed container in the fridge, for up to two weeks.
Ingredients (to make 1 medium jar):
- 1 large stick of rhubarb, chopped into regular pieces
- 1 teaspoon of salt
- 1 teaspoon of caster sugar
- 1 tablespoon of white wine vinegar
- 2 tablespoons of fresh coriander, finely chopped
- 1 teaspoon of cumin seeds
- 1/2 white onion, finely sliced
- 1 jalapeno chilli, chopped
Instructions:
- Mix the sliced rhubarb with the salt, sugar, and vinegar in a large bowl. Leave to steep for half an hour.
- Dry fry the cumin seeds, taking care that they don’t burn.
- Lightly crush the seeds in a pestle and mortar.
- Add the cumin seeds to the rhubarb, along with the coriander, onion, and jalapeño.
- Mix well and serve immediately, or store in the fridge in a sealed container.
