Rhubarb Salsa
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Ah, rhubarb. The first fruit of the season (at least according to Barbara Kingsolver in her most entertaining book on seasonal eating, Animal, Vegetable, Miracle).
Rhubarb (and asparagus, of course) is one of spring's earliest crops to push through the earth and burst into bountiful harvest, but thankfully it sticks around for another month or two. I, for one, celebrate its longevity.
Every year at this time my kitchen and freezer overflow with rhubarb-laden goodies: classic rhubarb crisp, rhubarb cookies, rhubarb bread, rhubarb jam, rhubarb marshmallows… I've even got an entirePinterest board dedicated to rhubarb. My favorite use for rhubarb isn't a sweet dessert, though. Over the past few years I have come to love rhubarb salsa.
It. is. scrumptious. Tart, spicy, sweet, and addictive. My husband and I found the recipe one day when confronted with the task of dealing with all of the volunteer rhubarb plants in our garden. I have since learned my lesson to stash tortilla chips in the house so we can dig in at a moment's notice. 😉
Oh, and just one note – don't skimp on the ginger or the honey in this recipe, as they make the flavor of the rhubarb really shine. 🙂
Today I'm sharing the recipe (courtesy of my easily-downloaded e-book, Restocking the Pantry), as my monthly contribution over at GNOWFGLINS, so hop on over and get the recipe there:
Click here to see the recipe for Rhubarb Salsa at GNOWFGLINS.
Wanting to make your Fig Butter but I don’t know were to get whey? I know you have a farm but were can a person look for it? Thanks
Actually, we don’t have a farm… yet. We’re apartment dwellers for the time being. 🙂
Whey is easily procured from any plain yogurt. Just spoon yogurt into a cheesecloth and place it over a bowl (placing the cheesecloth in a colander makes it easy) and let it sit for 30 minutes – 3 hours. The liquid that is in the bowl when you lift up the cheesecloth is whey.
Enjoy!
Oh, and by the way, you can make the fig butter without the whey. The whey is used only if you want to ferment it and prolong its shelf life. If you intend to eat it within a day or two and you don’t necessarily need extra probiotics, then feel free to skip the fermenting step if desired.
OMG! This is wonderful. I didn’t ferment it but the taste is fantastic! I only used 1 jalapeño because we don’t do spicy well.