We celebrate rhubarb’s vibrant ruby red and green edible stalks in spring as it is among the first spring perennial vegetables to appear. Rhubarb has cleansing sour, tangy and fruity flavours, making it a perfect pairing for many sweet + savoury dishes and preserves. Rhubarb stalks can be eaten raw or cooked and have many health benefits; it is rich in antioxidants, vitamins A, C and K, and is a good source of essential minerals and fibre with astringent and digestive aid qualities.
Rhubarb is a valuable addition to any vegetable garden and can be eaten well beyond spring, through summer and into late fall or early winter, depending on your growing zone. If you have an abundance of rhubarb, it freezes well sliced, allowing you to add it to recipes all year round.
Most people associate rhubarb with dessert, pudding and pie; this fresh rhubarb salsa recipe always delights! A seasonal bowl of finely sliced rhubarb, radishes, parsley, and chives that sings with lovely bright, crisp, tangy spring botanical flavours. This recipe makes a quick-pickle-style fresh salsa that is versatile to use as a topping for salads, a salsa for crackers and snacks, and a condiment for meze platters, tacos, burgers, grain bowls, grilled meats and vegetables.