Savory Rhubarb Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
3%
Savory Rhubarb Salsa
40 min.
6
132kcal

Suggestions

Looking for a fresh and unique twist on the classic salsa? Look no further than this Savory Rhubarb Salsa! Perfect for those following a vegetarian, vegan, gluten-free, or dairy-free diet, this delectable dish is not only accommodating for various dietary needs but also bursting with flavor. With a total time of just 40 minutes, this recipe is ideal for a quick and easy antipasti, starter, snack, or appetizer.

Packed with the tangy sweetness of rhubarb, complemented by the rich depth of golden raisins, smoky chipotle powder, and smoky paprika, this salsa is a delightful blend of textures and tastes. It's a versatile side that pairs well with a variety of meals, from savory cheese boards to grilled meats.

This recipe yields a modest 132 calories per serving, making it a guilt-free indulgence. The process is simple: start with sautéing onions in olive oil, then add the rhubarb and cook until tender. Combine the remaining ingredients, let it simmer, and blend to your desired consistency. Adjust the seasoning to taste, and serve warm or chilled – it's a crowd-pleaser either way!

Whether you're hosting a dinner party, planning a picnic, or simply looking for a new way to enjoy rhubarb, this Savory Rhubarb Salsa is sure to impress. Its vibrant flavor profile and ease of preparation make it a must-try for any cooking enthusiast. So why not give it a go and add a new favorite to your recipe collection?

Ingredients

  • tablespoon olive oil 
  • 0.5 medium onion 
  • cups rhubarb diced
  • 0.5 cup brown sugar 
  • 0.3 cup golden raisins 
  • 0.5 teaspoon chipotle chili powder 
  • 0.5 teaspoon paprika smoked
  • 0.3 cup apple cider vinegar 
  • serving salt and pepper 

Equipment

  • pot
  • immersion blender

Directions

  1. Heat a large pot over medium heat, add olive oil. Stir in onions and sauté until the onions become translucent, 4 to 5 minutes. Stir in rhubarb and continue to cook until rhubarb softens , time varies depending on if you are using fresh or frozen.
  2. Next, add remaining ingredients. I start with 1/2 teaspoon of chipotle and taste at the end to see if I want more heat. Stir and bring salsa to a boil, then reduce to a simmer.
  3. Let cook for 15-20 minutes. If you want smoother salsa, use an immersion blender (or a regular one) to puree.
  4. Taste and adjust seasonings as desired.
  5. Serve warm or store in refrigerator for up to a week.

Nutrition Facts

Calories132kcal
Protein3.2%
Fat16.81%
Carbs79.99%

Properties

Glycemic Index
25.28
Glycemic Load
3.11
Inflammation Score
-3
Nutrition Score
4.6695652241292%

Flavonoids

Catechin
1.76mg
Epicatechin
0.41mg
Epicatechin 3-gallate
0.49mg
Isorhamnetin
0.46mg
Kaempferol
0.22mg
Quercetin
2.01mg

Nutrients percent of daily need

Calories:132.32kcal
6.62%
Fat:2.58g
3.97%
Saturated Fat:0.39g
2.41%
Carbohydrates:27.6g
9.2%
Net Carbohydrates:25.63g
9.32%
Sugar:22.71g
25.24%
Cholesterol:0mg
0%
Sodium:45.17mg
1.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.11g
2.21%
Vitamin K:25.79µg
24.57%
Manganese:0.23mg
11.6%
Potassium:331.43mg
9.47%
Calcium:92.15mg
9.21%
Vitamin C:7.38mg
8.95%
Fiber:1.98g
7.91%
Vitamin E:0.68mg
4.51%
Vitamin A:214.65IU
4.29%
Magnesium:15.48mg
3.87%
Vitamin B6:0.06mg
3.23%
Iron:0.53mg
2.97%
Copper:0.05mg
2.74%
Vitamin B2:0.04mg
2.47%
Phosphorus:23.55mg
2.35%
Folate:7.93µg
1.98%
Vitamin B3:0.38mg
1.9%
Selenium:1.26µg
1.8%
Vitamin B1:0.02mg
1.46%
Vitamin B5:0.12mg
1.19%