I like this recipe because people do a double take when I tell them what it is. Also, it’s great!!!
(also good on chicken or fish)
2 cups finely diced fresh rhubarb
1/2 cup sweet red pepper, chopped
1/2 cup sweet yellow pepper, chopped
1/2 cup fresh cilantro, chopped
3 green onions, finely chopped
1 chili pepper
2 Tbls fresh lime juice
brown sugar to taste
salt to taste
ground black pepper to taste
***I also add a drizzle of olive oil and a dash of cumin****
Blanch rhubarb in a saucepan of boiling water for 10 seconds (NO LONGER THAN 10!!)
Strain under cold water and drain. Place in glass bowl. Add remaining ingredients, mix well. Store in refigerator no longer than 1 week.
This is from the best rhubarb cookbook “The Joy of Rhubarb: The Versatile Summer Delight” by Theresa Millang
Give it a try!