Rhubarb Salsa


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Saturday 9-5
Sunday 11-5




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Saturday Closed
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Rhubarb Salsa from the Joy of Rhubarb, by Theresa Millang
2 cups rhubarb, finely diced 2 Tbsp fresh lime juice
1/2 cup sweet red pepper, chopped brown sugar to taste
1/2 cup sweet yellow pepper, chopped salt to taste
1/2 cup fresh cilantro, chopped black pepper to taste
3 green onions, finely chopped cumin to taste
1 chili pepper, seeded and minced

Blanch rhubarb in a sauce pan in boiling water for ten seconds. Strain under cold water. Drain and place in a bowl. Add remaining ingredients, mix well, and store in the refrigerator for no more than a week.