Our rhubarb patch is enormous and steroidal and glorious. Here’s what we’re making with it in addition to my favorite fruit crisp:
Rhubarb Salsa (courtesy of my friend John S.)
- 2 cups diced and blanched rhubarb
- 1 cup diced radishes
- 3 chopped scallions
- juice of 3 limes
- one peeled chopped jicama root
- one cup chopped cilantro
- 2 teaspoons raw honey
- 2 diced jalepenos
- 1/4 teaspoon chili powder
- salt/pepper to taste
Place chopped rhubarb into a pot of boiling water for about a minute to blanch; you want to retain some crunch. Remove from heat and shock with cold water. Chop and mix everything together and enjoy! We ate it on grilled fish and it was divine. I got to use my favorite new kitchen tool: (OMG so fun) citrus press!!
Rhubarb Chutney (barely adapted from Grow, Cook, Eat by Willi Galloway)
Delicious with goat cheese and crackers. Or roast pork I imagine. Both of these rhubarb recipes look fancy but are in fact super quick and easy.
- 4 cups chopped rhubarb
- 1 cup finely chopped white or yellow onion
- 1 or 2 cloves minced garlic
- 1 cup brown sugar (or coconut sugar)
- 1 cup raw apple cider vinegar
- 1/2 cup golden raisins
- 1/2 cup pitted medjool or deglet dates
- 3 tablespoons chopped fresh ginger
- 1 teaspoon salt
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon turmeric
- pinch or a few scrapes of fresh nutmeg
Combine all ingredients in cast iron pot or equivalent. Bring to a boil over high heat then reduce to medium low and simmer until rhubarb softens and breaks apart and chutney thickens into a jam- about 20-30 minutes. Cool before storing in a jar in the refrigerator.
We’ve also been harvesting our beautiful local hard neck garlic scapes (I am so excited because this is my very first garlic crop!) and made this absolutely delicious savory scape pesto.