Rhubarb Salsa

Rhubarb Salsa
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, Breakfast
Cuisine Mexican
Servings 40


  • 6 cups Rhubarb; sliced 1/2-inch thick
  • 1 cup sugar
  • 1/4 cup Water
  • 1 cup Finely shredded orange peel
  • 1/2 cup Diced green bell pepper
  • 1/4 cup Finely chopped sweet onion
  • 1/3 cup Finely chopped red onion
  • 1 pc. Jalapeno; washed, stemmed, seeded and minced
  • 2 tablespoons Honey
  • 2 tablespoons Lemon juice
  • 1/2 cup cider vinegar
  • 1 teaspoon Grated fresh ginger


  • In a medium nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat.
  • Add the rhubarb slices and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes.
  • Remove from the heat and allow to cool to room temperature.
  • When the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth.
  • Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice, vinegar, and ginger. Mix well. 
  • Ladle into hot jars and process 20 minutes in water bath canner at a full boil.
  • Makes about 4 cups.
  • Serve alongside or with chicken or turkey, or as a topping over leafy greens.


Here are links to other Rhubarb recipes on my site.
Keyword Rhubarb, Rhubarb Salsa, Salsa