A tasty tart treat, rhubarb is actually a vegetable not a fruit, its usual uses are for pies and jam, there are a whole lot of recipes out there from homemade wine to popsicles, cheesecakes, and crumbles. I my self like to use it in an unusual way, Pineapple Rhubarb Pico De Gallo is a trifecta of goodness; spicy, sweet and tart. The flavors of the rhubarb and pineapple meld so well together and then add the Jalapeños and wow! The fresh and crispness makes this a must try. Serve it with chips or on tacos or what ever you usually put Pico De Gallo on.
Pineapple Rhubarb Pico De Gallo
1/4 cup Chopped rhubarb
1/2 crushed pineapple
2 chopped roma tomatoes
2 chopped seeded and deveined jalapeños
1/4 cup chopped onion
1 squeeze of fresh lime juice
3 teaspoons of sugar
1/2 teaspoon salt
Directions:
You can add more of any ingredient to fit your taste, chop all veggies and fruit, I like to use a food chopper for Pico De Gallo and salsas like this one. Put all ingredients into a medium size bowl. Add lime, salt and sugar and stir. It is best to refrigerate for an hour for flavors to meld.
These plants are great for adding height, texture and color to your garden, and can get quite large so plan accordingly. The leaves are toxic so you want to use caution if you have kids or pets. The first year you don’t want to harvest any stalks, the second year just lightly harvest and after that make sure to leave at least 2 stalks, if they are well taken care of the plants can last up to 10 years.
I have rhubarb seeds that you can purchase in the Country Store on this website.
I also have rhubarb starts (local pick up only).
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