Upgrade your party game with one of the best rhubarb appetizers! You will love serving up this strawberry rhubarb salsa! It’s fresh, tangy and perfect with chips or on top of grilled chicken.
If you’re not a fan of rhubarb, or you don’t THINK you’re a fan of rhubarb, don’t turn away yet! This strawberry rhubarb salsa might change your mind. You probably know rhubarb as being quite tangy, and while that’s very true, the strawberry in this salsa sweetens it up enough that there’s no mouth puckering! Plus, I’ve thrown in some jalapeno, so it’s got a nice little spice to it too.
I made this rhubarb salsa for the first time a couple of weeks ago, and posted in on my Instagram stories, and I got SO many questions and comments on it. I knew I had to perfect it and get it out to you guys asap!
Let’s talk salsa. Are you a store bought salsa fan or a fresh, pico de gallo kind of salsa lover? We as a family love both. I like having the store bought kind on hand for some recipes that might require it (hello, cheesy Mexican quinoa skillet) or for some emergency chip-and-dip situations, but I really, really love homemade, fresh salsa! I admit, I don’t make it often enough, but when I do we devour it. It basically becomes a meal!
So, in the midst of rhubarb season, I was struck with inspiration.
What ingredients go into strawberry rhubarb salsa?
Other than the strawberries and rhubarb, you’ll need:
- bell pepper (I use yellow, for that pop of color)
- jalapeno pepper
- red wine vinegar
- lime juice
The amount of jalapeno pepper you put in the salsa will determine the level of spice it has. I usually add one whole pepper, with seeds removed, but if you really like things spicy, add the seeds as well or even increase the amount of pepper to 2.
Do you need to cook the rhubarb first?
You might be wondering if you will be adding fresh, raw rhubarb to the salsa, and if that will be unbearably tart?! Well, it would be, but you’re actually going to blanch the rhubarb first to remove a bit of the tartness, without turning it into mush.
To blanch the rhubarb, simply drop it into a pot of boiling water and cook it for only 1 minute, before rinsing it and plunging it into ice cold water to stop the cooking process. From there, you’ll drain the rhubarb and place it on a paper towel-lined plate to let all of the liquid release.
After 10-15 minutes, you can combine the rhubarb with the rest of the salsa ingredients and add the vinegar, lime juice, honey and minced garlic.
Stir it all together, then cover it and place it in the fridge for a couple of hours to let the flavors really mingle. If you can’t resist, you can totally dig in and just eat it right away, too! Honestly, I haven’t been able to wait most times that I’ve made this!! But it does taste better after a couple of hours.
Can you use frozen rhubarb?
Since I’ve only been making this recipe this year, using fresh rhubarb from the garden, I haven’t had a chance to try it from frozen. Frozen rhubarb does typically have much more liquid than fresh, so if you were to use frozen, I’d recommend thawing and then draining it thoroughly. I would assume you wouldn’t even need to blanch it after thawing it!
What do you serve strawberry rhubarb salsa with?
While the obvious choice would be tortilla chips, I’ve also put this salsa over grilled chicken and it was AMAZING! I also think this would be great in chicken or shrimp tacos. If you give it a try, let me know!
Also, you can’t forget the margarita, right?
Since my rhubarb plant has been producing like crazy for a while now, I’ve continuously been looking for ways to use it up. Let me tell you, this rhubarb salsa is a GREAT way to use it up!
Some other appetizers and side dishes for summer that I think you’ll like:Print
Strawberry Rhubarb Salsa
- Total Time: 20 minutes
- Yield: 2 cups 1x
Upgrade your party game with one of the best rhubarb appetizers! You will love serving up this strawberry rhubarb salsa!
- 2 cups fresh rhubarb, thinly sliced*
- 1/2 yellow bell pepper
- 1 jalapeno pepper, seeds removed and diced**
- 1 shallot, finely diced (or 1/4 cup white onion)
- 1/4 cup cilantro, diced
- 1 cup strawberries, diced
- juice of 1 lime
- 1 tsp red wine vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- Fill a small saucepan with water and bring it to a boil over medium-high heat. Once boiling, add the sliced rhubarb to the pot and cook for 1 minute, before immediately removing from heat, draining, and plunging into a bowl of ice water for 1 minute. Drain the rhubarb, then lay it out on a paper towel to allow all of the liquid to release.
- Combine together in a medium serving bowl, the drained rhubarb, bell pepper, jalapeno pepper, shallot, strawberries and cilantro. Whisk together the lime juice, red wine vinegar, honey and minced garlic. Pour this liquid over the salsa and stir to combine. Refrigerate the salsa for 2-3 hours to allow the flavors to mingle, or serve immediately with chips.
Leftover salsa can be kept in the fridge for up to 1 day.
*If wanting to use frozen rhubarb, read the blog post above.
**Depending on our threshold for spice, you may want to keep the seeds for extra spice, or even increase the number of jalapenos to 2.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: appetizers
- Method: no bake
- Cuisine: mexican
Keywords: rhubarb appetizers // strawberry rhubarb salsa // rhubarb salsa // strawberry salsa
Nothing like homemade salsa, and strawberry and rhubarb are such a classic combo! This one just screams summer! Pass the chips!! Happy Monday 🙂 X0
It is such a classic combo, right!? Thank you Dawn! We love this one. Have a great weekend!
I think you know how I feel about rhubarb (LOVE SO MUCH) so you know I’m all over this! I’m already dreaming of all the ways to use it! Have a great week, Katherine!
I KNOW you love rhubarb Kelsie! So do I! It’s so good! I think you’d love this salsa Kelsie!! XO
This HAS to be good! What a great salsa Katherine! Pinning! xo
Thank you Kim!! It is so good, we’ve been making it a ton!
This salsa! OMG, I am so hooked. Looks incredibly vibrant and loaded with fresh flavors.
Thank you Milena! We are a little obsessed with it, I’ve been making it weekly!
I’m always on the hunt for new rhubarb recipes (love that tart crunch!). And this salsa looks fabulous, Katherine. Excellent with chips, but all I really need is a spoon!
I love the tartness of rhubarb too! All you have to do is add a little bit of sweetness to go with it and the flavor is just great! Thank you Marissa!
I have seriously never thought about a salsa combo with strawberries and rhubarb! I have so much rhubarb in my garden yet to harvest! Now I have a fabulous recipe from you to make! Pinned!
So glad I’ve opened your eyes to this 😉 Thanks Roz!! I hope you get a chance to try it!
This is such a fun and fresh summer salsa recipe. I love how you incorporated some of that beautiful rhubarb growing in the garden right now!
Thank you Heidi! I’m always thinking of ways to incorporate rhubarb now, I’ve got so much! This is a perfect summer salsa!
I DO love rhubarb. I have so many ideas this year – and not enough rhubarb in our garden that I’m going to face a very hard dilemma soon 🙂
This rhubarb salsa sounds and looks fantastic; so refreshing and bright – I can totally turn it into a salad. And what the combination, too!
Oh dear, you know I wish you could come scavenge some of my rhubarb, I’ve got so much! I will be freezing most of it I think. You could definitely turn this into a salad, it would actually be awesome with some chopped up romaine! Thanks Ben!
I’ve never thought to use rhubarb in this way, but I’m loving this fresh twist on salsa! So perfect for summer. I bet it would be delicious on chicken or fish tacos. And I could probably make a meal on it with just a bowl of chips!
Thanks Leanne! The inspiration struck a while back and I”m so glad I acted on it. We’ve been making this almost weekly – and it’s AWESOME on fish tacos!
I’ve tried strawberry salsa, but have never added rhubarb. Great idea Katherine. Bet this is super delish!
You’ve definitely got to give it a try! Thanks Mary Ann!!
This is so lovely and flavoursome – love the textures and colours, the perfect side dish!
Thanks Alex!! We really like it too, we can’t stop making it! XO
I live for fresh salsa and adding rhubarb to the equation can only make it better in my book! I’d love this over fish or chicken!
It’s sooo good over some crispy or pan-seared fish! Thanks Marcie!
Sounds so sweet yet with a punch! Plus any excuse to eat tortilla chips, right?!
YES! I am obsessed with salsa and tortilla chips. So good! Thank you Kelly!
What a refreshing salsa! I love the flavors with the strawberry and rhubarb. It would be so wonderful with grilled salmon!
The strawberry and rhubarb is the best! Thank you Kelly – it would be SO good on salmon!
Does anyone know if I can can the strawberry rhubarb salsa so it can be enjoyed year round?