nutritional information

Per 1/3-cup serving:

  • Calories: 43
  • Protein: <1 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 11 g
  • Cholesterol: 0 mg
  • Sodium: 3 mg
  • Fiber: 1 g
  • Sugar: 8 g
Gluten-Free

Rhubarb-Pineapple Relish

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

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