When I was a kid, I would grab a stock of rhubarb from the garden and dip it in a bowl of sugar for the over and over again, until I had sucked all the juice out of the rhubarb. The sugar offsetting the sour. Sometimes it took hours and a couple bowls of sugar. It was the only way to eat it as far as I knew. That and in a pie. Mmmmm.
Well, my rhubarb grows like a weed. And I hate wasting food. So every summer I try to come up with something new to make with it.
Today I made salsa. Much like the fruit salsa I’ve made in the past, but different because it’s a little more tangy and has a little less sugar. But still completely amazing!
TROPICAL RHUBARB SALSA
10 stalks of Rhubarb boiled down until soup like (just chop and put it on the stove on medium and cook…. it’s magical)
1 crate of strawberries chopped
1/2 fresh pineapple chopped
1 apple, peeled and chopped
3 kiwi chopped
3 large spoonfuls of brown sugar (or more if it’s too tangy for you!)
Throw together and viola! Serve with fresh cinnamon-sugar chips!