Rhubarb, like asparagus, is one of those wonderful signs that spring has finally arrived here in Wisconsin. The rhubarb plants at the farm have been going gangbusters, and I have already harvested stalks a couple of times. Here is one of my creations that makes good use of spring’s bounty. This tart and spicy green salsa is a nice change of pace from the traditional tomato-based varieties.
1lb rhubarb stalks
1 bell pepper, cut in half
1 onion, quartered
4 jalapeno peppers, cut in half
6 cloves garlic, whole and unpeeled
Salt and pepper to taste
¼ cup honey
1 tbsp lime juice
Organize your rhubarb stalks, bell pepper, jalapenos, onion, and garlic on a lined (trust my experience- makes it much easier!) baking sheet in a single layer. Set your oven to broil and place the pan on the top shelf. After about five or six minutes, check on your rhubarb. You want it to be fork-tender but not mushy. When it reaches this point, pull it out. Your jalapenos should be done about this time as well; you are looking for a nicely blistered skin. The bell pepper, garlic, and onions take a bit longer to cook, so flip them over (so that they cook evenly) and put them back in the oven for another five minutes or so. You want them to be nicely softened and the skins charred.
Allow everything to cool, remove the charred skin from your onion, garlic, and peppers, and chop everything into salsa-sized pieces. Mix it all up in a large bowl, add your lime juice and honey, then season to taste. I store my salsa in mason jars. This is what they look like full, although the contents are quickly disappearing! This is how Nick enjoyed some salsa for breakfast: with two eggs fried in lard and two hamburger patties.