Rhubarb Salsa

Rhubarb Salsa

Rhubarb Salsa
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine American, Mexican
Servings 20


  • 1 cup Sugar (we are going to use either agave or cane sugar)
  • 1/4 cup Water
  • 1 tablespoon Finely shredded orange peel
  • 6 cups Rhubarb; sliced 1/2-inch thick
  • 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.
  • Makes about 4 cups.
  • Serve alongside or with chicken or turkey, or as a topping over leafy greens.
Keyword Rhubarb, Rhubarb Salsa, Salsa