Rhubarb Salsa

The combination of sweet, sour and hot is so enticing. We enjoyed this salsa, or chutney with our veggie burgers and it really tasted great. We also thought it would be tasty as a spread on biscuits and of course with tempeh or seitan as well.

Yield: 1 cup

Ingredients:

• 2 cups rhubarb, cut in bite sized pieces
• 1 large onion, chopped
• 1/3 cup dried currents or raisins
• 1 Tbs. brown sugar
• 2 Tbs. raspberry or red wine vinegar
• 2 Tbs. jalapeno pepper, chopped
• salt
• 1 tsp. cardamom, ground
• 1 Tbs. oil

Directions:

1. Heat the oil in a small sauce pan.
2. Add the chopped onions and saute until glassy.
3. Add the dried currents or raisins, the sugar and vinegar and continue tho heat.
4. Add the rhubarb and the rest of the ingredients and cook on a low heat until the rhubarb is soften and the flavors have blended.
5. Remove from the heat and allow to cool.

Notes:

Inspired by http://www.seriouseats.com/talk/2008/04/savory-rhubarb-recipes.html

Author: Chris Walker. This entry was posted on Monday, March 16th, 2009 at 9:30 pm. It is filed under Condiments, Raisins, Rhubarb. You can follow any responses to this entry through the RSS 2.0 feed.

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