Featured Local, Seasonal Ingredient: Rhubarb
Because rhubarb naturally contains acidity and a firm texture, it behaves much like a vegetable in fresh preparations, even though it is often associated with sugar and sweet dishes.
But one of my favorite things about seasonal ingredients is finding ways to use them outside their usual category.
Rhubarb has a bright tartness that can work surprisingly well in savory recipes. It brings acidity and freshness that we are often looking for.
When is rhubarb in season in Utah?
In Northern Utah, rhubarb season typically starts in May, so it is often considered a spring crop. Especially since it is one of the first produce items available each year.
However, it is technically available all season up until frost if the crops are managed with this goal.
This recipe is tagged as a spring and summer seasonal recipe since local Strawberry season is more of the limiting factor.
You can explore all of the spring seasonal recipes and summer seasonal recipes here.
Sourcing Local Rhubarb
The rhubarb that I use for my recipes comes from either my home garden or from the farm Keep It Real Vegetables in Layton, Utah.
Keep It Real Vegetables
Keep It Real Vegetables is a mixed vegetable and cut flower farm in Layton that uses organic and regenerative growing practices.
I work there as the cut-flower program manager, so a lot of the seasonal produce that I cook with throughout the year comes from the farm. Because Keep It Real Vegetables has so many rhubarb plants, it is available for most of the summer. You can get your hands on some at the Salt Lake City Summer Farmers Market and the Wheeler Farm Summer Sunday Farmers Market. We also wholesale rhubarb to chefs and restaurants in the Salt Lake City area.
Growing Your Own Rhubarb
If you live in the right climate and have the space for the large plants, rhubarb is actually pretty easy to grow. The plants get to be about 3’ wide and 3’ tall and thrive in full sun.
Rhubarb generally grows best in USDA Zones 3–8 and prefers areas with cold winters. It needs winter chill and a dormancy period to perform well long-term. Gardeners in colder climates often end up with huge plants that come back year after year with very little effort.
If you live somewhere with mild winters, rhubarb can struggle without enough cold exposure.
Once established, it produces more than you know what to do with, which is exactly why savory recipes can be helpful.
*An important note on eating/cooking with rhubarb
One important thing to know: only eat the stalks. Never use rhubarb leaves.
The leaves contain high levels of oxalic acid and related compounds and are considered toxic.
Also, people with a history of kidney stones may want to be mindful of large amounts of rhubarb since it naturally contains oxalates.
For most people, enjoying rhubarb in normal amounts isn’t an issue, but it’s useful information to know.
About This Recipe
Rhubarb is one of the first crops to emerge each spring, long before the typical summer ‘salsa’ vegetables are in season.
I wanted to create a fresh, crunchy, bright, and flavorful pico de gallo salsa with spring ingredients.
Here, rhubarb is paired with strawberries, cilantro, lime, and onion to create a salsa that feels bright and savory rather than explicitly sweet.
The strawberries soften rhubarb’s sharp edges while allowing its signature tartness to remain front and center.
Other Local, Seasonal Ingredients Used in This Recipe
- Strawberries– Sourced from Weeks Berries
- Cilantro– from our home garden
- Honey– from my friend Sheraya at Fulton Family Farm
Adjusting the recipe to your palate and what’s in season
The recipes that I share here are meant to be a starting point or an inspiration for you in your own kitchen.
I enjoy creatively exploring seasonal ingredients and finding new ways to use what’s abundant, rather than trying to create one final “perfect” recipe.
Feel free to adjust this recipe to your own taste buds and what you currently have in your garden, fridge, or pantry.
Seasonal cooking is flexible, and experimenting is part of the fun.
Serving Suggestions
While this salsa is a delicious snack on its own with tortilla chips, I wanted to utilize it in a meal.
I decided on tacos – shrimp was the direction that I went but this would be great on any fish taco and I belive it could really pair well with meats as well. Shredded pork or beef, chicken, you name it!
I also like a little side salad with my tacos so I chopped up some lettuce from the garden to toss with oil, vinegar, salt and pepper. Of course, when it comes to Mexican-style food, radishes are a must! I sliced up some local Radishes – from Bangerter Farm
You could, of course, also do rice and beans on the side as well.
Suggested Supplies:
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Reusable Metal Skewers
These metal, reusable skewers make grilling easy. If you don’t already have some, they are a great addition to your kitchen. This is what we used for skewering and cooking the shrimp in this recipe.
The Recipe:
Rhubarb & Strawberry ‘Pico de Gallo’ Salsa- served with Shrimp Tacos
Ingredients
Strawberry Rhubarb Salsa:
- 1 cup rhubarb chop into small, 1/4" size pieces
- 3/4 cup strawberries diced
- 1/3 cup fresh cilantro finely chopped
- 2 tbsp lime juice
- 1 tsp olive oil
- 1/2 tsp salt
- 1 tsp honey
- 1/8 cup white onion chopped
- hot pepper or pepper flakes (optional) to taste
Shrimp Marinade:
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp garlic powder or sub for fresh garlic
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- chili powder (optional) to taste
Shrimp Taco Assembly:
- Small corn or flour tortillas
- sour cream (optional)
- queso fresco cheese (optional)
Instructions
Make the salsa (can make in advance)
- In a bowl, combine rhubarb, strawberries, onion, salt, and lime juice.
- While those flavors are coming together, chop your cilantro and add to the bowl along with the olive oil and honey.
- Taste and adjust at this point. The salsa should be bright and tart but will become better after sitting and allowing the flavors to come together. Add any desired spice at this point- chopped fresh peppers, chilli flakes, powder, etc.
Quick Marinade & Cook the Shrimp
- Toss shrimp with olive oil, garlic, lime zest, lime juice, salt, paprika, and pepper.
- Let marinate 10–20 minutes
- Optional: You can skewer them if that makes it easier to cook and flip them (depending on your cooking method.) We skewered them for cooking on our blackstone.
- Heat your grill, blackstone, flat top, or cast iron pan to high. Depending on what cooking method you are using, you may or may not also be able to warm your tortillas at the same time
- Grill shrimp 1–2 minutes per side until just opaque and lightly charred. Do not overcook.
Assemble the Tacos
- If you have not yet warmed your tortillas, warm them in a dry skillet or over flame until pliable.
- Add shrimp to each tortilla.
- Use a slotted spoon to generously spoon over strawberry–rhubarb salsa
- Add optional toppings if using
Notes
- Rhubarb leaves are toxic; do not consume rhubarb leaves
- Other toppings that could be considered: shredded cabbage, avocados, and lime wedges squeezed on top if more lime is desired.
- Visit Together We Bloom for more rhubarb recipes & other seasonal recipes from farmer/foodie Taylor.
Do you love Pinterest too?
Click the image below to see this pin on Pinterest and save it for later. Or you can visit my Rhubarb Recipe Pinterest Board with lots of recipe ideas and inspiration.
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