- 1/2 cup chopped flat-leaf parsley
- 3 tablespoons drained capers, coarsely chopped
- 15 gherkins, finely chopped
- 1 small clove garlic, peeled and minced
- 1 tablespoon smooth Dijon mustard
- 2 tablespoons grainy mustard
- 1/2 teaspoon red wine vinegar
- Juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 to 3 stalks (medium-size) rhubarb, outer layer peeled
- 1 tablespoon canola oil
- 1 tablespoon honey
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.
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.
This salsa can be made the day before and left overnight, in the refrigerator, to "rest" so the flavors meld together before serving.
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