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Rhubarb Salsa
You know how it goes; you’ve never heard of "*" and suddenly it’s everywhere! Well not exactly everywhere but in this month’s issue of "Bon Appetit" AND Rachel Khoo’s "Little Paris Kitchen."
Now rhubarb thrives on neglect (and not being cut after May) and so we’ve got a garden just full of it.
I decided to try out a version of my own rhubarb salsa. First I chose two or the skinniest reddest rhubarb stalks I could find. (That’s me there in the black.)
I sliced them thinly on the diagonal and added some cucumber dice (without seeds) and the white part of a scallion again sliced on the diagonal. Some grated ginger and finely diced chilli went next, followed by a good ‘ol squeeze of lime juice. I made a simple thai style dressing (rice wine, sugar,fish sauce), threw it over the top and we had our first taste test. Now I really liked it like this and thought it would be great on a burger or some smelly cheese but it was definitely rhubarb"y" . There was a mango in the fruit bowl in front of me so I diced that and in it went too. "Perfect" said my tasters.
