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Strawberry Rhubarb Salsa

This vibrant, fresh salsa is delicious over grilled, free-range chicken, with a drizzle of basil oil and a chive blossom-basil garnish. (Eoban Binder/WFIU)

It's late spring/early summer. While you wait for the tomatoes and peppers to ripen, make salsa with what you have on hand: strawberries and rhubarb.

The fresh raw rhubarb is tangy like lemon and crisp like celery. It's unique flavor makes a memorble salsa for serving over meats and fish (along with a drizzle of basil oil) or as a dip for tortilla chips.

Strawberry Rhubarb Salsa


  • 4-6 fresh rhubarb stems
  • ½ of a red onion or sweet onion, minced
  • 8-10 strawberries, diced
  • ½ of a jalapeno pepper, minced
  • 1 small tomato, diced
  • 4 scallions, sliced
  • ¼ cup chopped cilantro
  • ¼ teaspoon garlic, minced
  • 2 tablespoons extra virgin olive oil
  • juice of 2 limes
  • 1 teaspoon each of salt and pepper
  • pinch of cayenne


  1. Combine all ingredients, toss and taste.
  2. Adjust seasonings as desired.
  3. Serve over grilled chicken, fish, or pork chops, or enjoy with tortilla chips.

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