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Rhubarb Cherry Chili Salsa

Prep Time 30 minutes
Cook Time 20 minutes
Servings 2
Author Lora Wiley-Lennartz

Ingredients

  • 1 lb rhubarb
  • 1/2 English cucumber
  • 1/2 cup sugar
  • Salt
  • 4 shallots
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves
  • 2 red chilies
  • 1 cup sweetened dried cherries
  • 2 tbsp olive oil
  • 1/2 cup red wine vinegar.
  • 1/3 cup chopped fresh basil
  • Chips crackers, or bread for dipping

Instructions

  1. Preheat the oven to 300°F
  2. Trim the rhubarb*, halve it lengthwise, and cut it diagonally into 1/2 inch pieces.
  3. Peel the cucumber and quarter it lengthwise.
  4. Scrape out and discard the seeds. Cut the flesh into 1/4 inch cubes.
  5. Combine the rhubarb, cucumber, and sugar in an ovenproof dish (approximately 9" x 12").
  6. Season with salt and pepper.
  7. Finely dice the shallots.
  8. Peel and grate the garlic.
  9. Finely slice the chili, including the seeds.
  10. Dice the cherries.
  11. Heat the oil in a pan.
  12. Sauté the shallots until translucent.
  13. Add the garlic and chilis. Briefly sauté, then add the cherries and vinegar.
  14. Briefly sauté, then combine with the rhubarb mixture.
  15. Bake for 15–20 minutes. The rhubarb should be just tender.
  16. Let cool completely. Toss with the basil and serve with chips, crackers, or bread.

Recipe Notes

*Make sure you trim off and discard the leaves. They are poisonous.