The other day someone kindly gave me a bunch of rhubarb and my thoughts turned to, “what can I do with it?” Pies, crisps, crostatas and jams are fine, but I wanted to do something different. Then, as I was recently preparing some citrus chicken I thought, why not make a salsa with the rhubarb? The tart taste of the rhubarb would pair nicely with the bright, crisp flavor of the grilled citrus chicken, and I would just need to add some honey to bring a little sweetness to the dish. It turned out to be a great summer dish, full of fresh complementary flavors. I may have to have another BBQ this weekend just to make it again!
Rhubarb Corn (and Cucumber) Salsa
- 1 cup rhubarb, cut into 1/4″ cubes (2 medium-sized stalks)
- 1 cup corn kernels, canned (or fresh off the cob when in season)
- 1 cup English cucumbers, cut into 1/4″ cubes
- 1/4 cup fresh cilantro, chopped
- 1 scallion, green parts only, finely sliced
- 1 Tbsp. canola oil
- 1 Tbsp. honey
- 2 tsp. fresh orange juice (or lime)
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Over high heat, bring a pot of water to boil, add rhubarb and cook for 1 minute to blanch. Remove to a colander and rinse with cold water. Let drain and cool for 5 minutes.
- In a bowl, toss all the ingredients together, then place in the refrigerator for at least 30 minutes to rest and allow the flavors to meld. The salsa can be made the day before.