I‘ve been watching the rhubarb carefully the past few weeks to check stalk length and leaf size.
It’s time.
Let the first harvest of the season begin! I picked the largest stalks that were either drooping towards the ground or were starting to block light to the newest incoming stalks.
Rhubarb makes a delightful salsa/slaw introduced to me through my friend Steve Jordan. His recipe includes a root, a hoot and a shoot. In this case the root is a turnip, the hoot are jalapeno peppers and the shoot is the rhubarb. It’s great on many things not the least of which is chips. Superb on grilled chicken or pork or wherever you need some zip to balance out the bland!
Notes
Substitutions: sweet corn, fresh jalapenos that have been limed and salted, apples- not crabapples! too much sour, kohlrabi
Ingredients
- 1/2 stalk fresh rhubarb
- 1/4 small turnip
- 2 Tbs red onion
- 2 Tbs red cabbage
- 2 Tbs diced pickled jalapenos
- minced garlic to taste
- pinch of salt
- cilantro
Instructions
- Finely dice all ingredients
- Let sit for a few minutes for salt to bring everything together.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.