Recipe: Rhubarb Salsa

Makes about 1 cup.

Note: This is lightly cooked to retain the bold flavors of tangy rhubarb and hot pepper. For a tamer salsa, use a milder Anaheim pepper instead. Serve this with chips, on a turkey burger or over fish tacos. It will keep in a covered container for several days in the refrigerator. From Beth Dooley.

• 1 lb. rhubarb, about 5 to 6 medium stalks

• 1/2 jalapeño pepper, seeded and deveined, finely chopped, to taste

• 2 tbsp. fresh lime juice

• 2 tbsp. honey or sugar, or to taste

• Salt and freshly ground black pepper, to taste

• 1/2 c. chopped fresh cilantro

• 1 tbsp. chopped fresh mint

Directions

Trim the stem end of the rhubarb. Cut the rhubarb into 1/4-inch pieces. Place the rhubarb, pepper and lime juice into a saucepan and set over medium heat. Bring to a boil, reduce the heat, cover and simmer until the rhubarb is just tender. Remove from the heat. Sweeten with honey or sugar, and season with salt and pepper to taste. Toss in the cilantro and mint. Cool before serving.

Nutrition information per 2 tablespoons:

Calories30Fat0 gSodium3 mg

Carbohydrates7 gSaturated0 gTotal sugars5 g

Protein0 gCholesterol0 mgDietary fiber1 g

Exchanges per serving: ½ carb.