Zingy Lime, Chilli and Yorkshire Rhubarb Salsa

I am always impatient for the arrival of Yorkshire Forced Rhubarb at the local market. The bright pink stems act as a colourful, sharp antidote to a winter full of earthy root vegetables and irony kale. Grown as a medicinal plant by ancient Chinese cultures this tart vegetable didn’t become popular in Britain until the 1800’s. By the early 20th century forced rhubarb growing had developed into a thriving industry and the Yorkshire Triangle could be found at the centre of all things rhubarb.

Poached with orange juice and honey it makes a simple and healthy pudding and this savoury alternative is a great way of using up a few leftover stems. Team the salsa with pork chops or griddled halloumi as part of the main meal, or serve alongside salty nachos for a group of friends.

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