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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 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.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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