We don't often think of eating rhubarb uncooked, but it is tart and refreshing. It is great in a relish, salsa, or blended into a smoothie. It even adds a nice, bright crunch to salads when cut into matchstick julienne or thin slices. This relish is quick to put together and is a nice accompaniment for salmon, chicken, pork, or burgers.
Use the fresh, not-too-wide stalks that are nice and red. Older rhubarb can sometimes be spongy and is best for cooking.
This recipe can easily be doubled.
1/2 lb. rhubarb, trimmed and thinly sliced
2 tablespoons crystallized (candied) ginger, minced and tightly packed in tablespoon (about 3 large, thick slices)
2 tablespoons orange juice
1 teaspoon grated orange zest
pinch of sea salt such as Grey Celtic or Himalayan Pink
Chop the sliced rhubarb until finely minced and place in a bowl. Add the remaining ingredients and mix well. Let sit for an hour before using or refrigerate until ready to serve.
The relish keeps well for a couple of days.
Replace the crystallized (candied) ginger with red onion and the orange juice and zest with lime or lemon and add a handful of chopped fresh mint or a bit of chopped rosemary.
Recipe and Variations Copyright Deirdre Davis 2020
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