Ingredients:

  • 2 cups (300g) fresh rhubarb, finely diced
  • 1 cup (150g) cucumber, peeled and diced
  • 1/2 cup (75g) yellow bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1 medium (30g) jalapeño, seeded and minced
  • 3 cloves (15g) garlic, minced
  • 1/4 cup (60ml) fresh lime juice
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (12g) brown sugar
  • 1 tsp (6g) kosher salt
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Dice all vegetables (rhubarb, cucumber, bell pepper, and red onion) into uniform, small cubes approximately 1/4 inch in size.
  2. Heat the olive oil in a large non-stick skillet or sauté pan over medium-high heat.
  3. Add the diced rhubarb and red onions to the pan. Sauté for 3 to 5 minutes until the rhubarb becomes translucent pink but maintains a distinct snap.
  4. Remove the pan from heat immediately and transfer the sautéed mixture to a stainless steel mixing bowl.
  5. Fold in the raw cucumber, yellow bell pepper, minced jalapeño, and minced garlic.
  6. Stir in the lime juice, brown sugar, and kosher salt until well combined.
  7. Allow the mixture to sit for 10 minutes to allow the flavors to meld.
  8. Fold in the chopped fresh cilantro just before serving.