Makes 2 cups
The long maceration time of this tangy-sweet relish softens both the flavor and the texture of raw rhubarb. Serve with cheese quesadillas or a stew, such as Spring Vegetable Stew with Soft Polenta from vegetariantimes.com.
- 1 ½ cups finely chopped fresh or frozen and thawed rhubarb
- 1 ½ cups finely diced fresh pineapple
- 3 Tbs. minced fresh mint
- 2 Tbs. thinly sliced shallot
- 2 Tbs. finely chopped jalapeño chile
- 1 Tbs. honey
- 1 Tbs. lime juice
- 1 tsp. grated lime zest
Combine rhubarb, pineapple, mint, shallot, jalapeño, honey, lime juice, and lime zest in bowl. Cover with lid, and refrigerate 8 hours, or up to 2 days.
June 2011 p.67