Easy Summer Strawberry Rhubarb Salsa
Transform the classic summer duo of strawberries and rhubarb into a vibrant, sweet-and-savory salsa. This incredibly easy and fast recipe is perfect for last-minute entertaining or a simple snack.
Equipment
- Mixing bowl
- Knife
- Cutting board
Ingredients
- 1 cup fresh strawberries hulled and diced
- 1/2 cup fresh rhubarb diced small
- 1/4 cup red onion diced
- 1 small jalapeño seeded and pith removed for mild heat, diced
- 2 tbsp fresh cilantro chopped
- 1 lime juiced
- 1-2 tsp honey or maple syrup optional, to taste
- salt to taste
Instructions
- Step 1: Prep Your Produce Pals. Wash the strawberries, rhubarb, red onion, jalapeño, and cilantro. Dice everything into small, even pieces, about the size of a pea or slightly larger.
- Step 2: Bring Everyone Together. In a medium-sized bowl, gently combine the diced strawberries, rhubarb, red onion, jalapeño, and chopped cilantro. Pour the fresh lime juice over everything. Drizzle in 1 teaspoon of honey or maple syrup now if you anticipate tartness, reserving the option to add more later.
- Step 3: Give It a Gentle Stir. Use a spoon to gently fold all the ingredients together until everything is coated in the lime juice. Be careful not to mash the strawberries.
- Step 4: Season and Chill Out. Add a pinch of salt and stir gently. Taste the salsa and adjust seasoning, adding more salt, sweetener, or lime juice as needed. Cover the bowl and refrigerate for at least 15-30 minutes (or up to an hour) to allow the flavors to meld.
Notes
Feel free to get creative with substitutions! You can swap rhubarb with diced cucumber or green apple, use mint or basil instead of cilantro, or use agave or sugar as a sweetener. Add diced bell pepper or avocado for extra veggies. For more heat, use a serrano pepper or add red pepper flakes. A little lime zest can punch up the citrus flavor.
Ensure uniform dicing for best texture. Adjust jalapeño heat by removing seeds and pith. Chilling time is important for flavor melding. Always taste and adjust seasoning before serving based on your ingredients' natural sweetness and tartness.
This salsa is best enjoyed within a couple of days. Store leftovers in an airtight container in the refrigerator. The rhubarb will soften and flavors will deepen over time; it may also become juicy, which is normal.