Ingredients
2 stalks Rhubarb, small dice
1 pint strawberries, stemmed and diced
3 sprigs mint, shredded
1/4 bunch cilantro, rough chopped
2 spring onions, thinly sliced
2 limes, zested and juiced
A few dashes cayenne pepper
1 T honey (or to taste)
Sea Salt, pepper to taste

Directions:

Bring a small pot of water to boil and lightly blanch the chopped rhubarb, set aside to cool while preparing other ingredients. Prepare remaining ingredients and toss together in a bowl, season to taste.

Serve as a topping for salads or with grilled fish, shrimp, or chicken or as an appetizer with toasted pita triangles, or tortilla chips. You can even puree some of it with some red wine vinegar and olive oil for a tasty dressing. Goes well with anything you would normally use regular salsa for.

Makes 20oz