RECIPE: Ready for Summer Rhubarb Cilantro Dip

I love a recipe that handed off on a post it because I begged to know how to make it.  Shadow brought this one to the ranch last week, and I’ve been bugging her to give me the details since.  It’s a super flexible recipe.  Keep the ingredients fresh and raw, and you’ll have a salsa or relish for your wraps.   Prep the veggies with a little blanching and simmering, you can turn it into a sauce for slathering on delicious meats as well.  And any excuse to use more of that prolific rhubarb is a win in my book.

Ingredients:

• 1 c rhubarb, finely diced, blanched for sauce or fresh for a tart salsa
• 1/2 c cilantro
• ¼ c onion, finely diced
• Feel free to add the garden veggies you love.  Green peppers, hot peppers, and chopped garlic add complimentary flavor.
• Chile pepper flakes, optional
• A splash of fresh lime juice
• Salt and pepper to taste

Instructions:

Dice your fresh, raw veggies, and stir with juice and seasonings.  This option gives you a salsa-like consistency with a tangy tart flavor.  Stuff generously in ground pork tacos, or use as a garnish along side your bratwurst.

-or-

Chop and blanch the rhubarb, and blend with remaining veggies and seasonings.  You’ll have a delicious sauce that makes the perfect topping on a savory pork steak.

Let the fresh garden veggies roll in!