Salsa is perhaps the wrong name for rhubarb salsa. I cut back on the jalapeno and the result was a heap of diced vegetables that we first ate atop a green salad, and then finished straight from the bowl. Chips were completely unnecessary. This just a lovely spring salad, crisp and brightly colored and featuring a lovely honey-lime dressing.
If you are a lover of sweet, spicy chutneys, the rhubarb version is a winner. Again, the recipe is simplicity itself and the result is a great topping for crackers with goat cheese.
Click here for this recipe and more: http://www.burlingtonfreepress.com/story/life/food/2016/06/02/savory-rhubarb-recipes-chutney-salsa-pickles/85130374/
