I don't think there are enough recipes that celebrate rhubarb in a savory recipe. I love it in pie with strawberries and other desserts but this recipe is a little different. I like to put this salsa on top of fish or meat. It also works well on top of other vegetables like braised artichokes or roasted potatoes. When you cook rhubarb, know that it goes from being crunchy to mush in a matter of seconds. Take care to cook it quickly if you want to retain the firm texture.
Recipe courtesy of Alex Guarnaschelli
Save Recipe Print
Total:
31 min
Prep:
25 min
Cook:
6 min
Yield:
3 cups
Level:
Easy

Ingredients

Directions

In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed. 

Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.

Cook's Note

This salsa can be made the day before and left overnight, in the refrigerator, to "rest" so the flavors meld together before serving.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Mango Salsa

Recipe courtesy of Ellie Krieger

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Chilaquiles with Roasted Tomatillo Salsa

Recipe courtesy of Marcela Valladolid

Roasted Fingerling Potatoes with Fresh Herbs and Garlic

Recipe courtesy of Tyler Florence

Strawberry Shortcake

Recipe courtesy of Mary Nolan

Simple Cream of Broccoli Soup

Recipe courtesy of Food Network Kitchen

Mixed Berry Pavlova

Recipe courtesy of Ina Garten

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword