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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 14.1
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.2 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.4 g

View full nutritional breakdown of Pineapple - Rhubarb Salsa calories by ingredient
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Pineapple - Rhubarb Salsa

Submitted by: JO_JO_BA

Introduction

Heavily adapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang.The tangy, sweet flavours of rhubarb, pineapple, in season tomatoes and peppers play off the freshness of herbs and the zip of lime and chili peppers. Heavily adapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang.The tangy, sweet flavours of rhubarb, pineapple, in season tomatoes and peppers play off the freshness of herbs and the zip of lime and chili peppers.
Number of Servings: 17

Ingredients

    8.5 oz (2 cups) finely diced fresh rhubarb
    1 cup diced pineapple (I used canned tidbits)
    1 large or 2 small heirloom tomatoes, seeded and diced
    1 sweet red pepper (preferably a Shepherd), chopped
    ½ cup minced pineapple sage
    1/4 cup minced lemon balm
    1/4 cup minced green onions
    1 jalapeño (or other hot) pepper, minced
    pinch cumin
    zest of 1/2 lime
    juice of 2 limes
    salt and ground black pepper to taste

Directions

Bring a pot of water to a boil and add rhubarb.
Cook 10 seconds, then drain and rinse under cold water.
Add all the ingredients into a large bowl and mix well.
Refrigerate 2-3 hours to allow the flavors to develop.
Stored in a tightly covered jar in the refrigerator, this will keep for 2 weeks.

Serving Size: Makes 17 1/4 cup servings

Number of Servings: 17

Recipe submitted by SparkPeople user JO_JO_BA.






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