Strawberry Rhubarb Salsa

Who said salsa couldn't be sweet? This strawberry rhubarb salsa is the perfect appetizer for your next dinner party to impress your friends. Serve with cinnamon pita chips and treat yourself to a pre-dinner dessert!

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Reviews (0)

5.0 by 3 people

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  • Serving Size: 1 tablespoon
  • Makes: 6 half-pints
  • Prep: 25 mins
  • Process: 15 mins
  • Cook: 5 mins

Strawberry Rhubarb Salsa

Directions

  1. In a large stainless-steel, enamel, or nonstick heavy saucepan, combine rhubarb, sugar, cranberries, vinegar, and ginger. Bring to boiling, stirring occasionally; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in strawberries.
  2. Ladle hot salsa into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
  3. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Nutrition Facts (Strawberry Rhubarb Salsa)

  • Per serving:
  • 21 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 5 g sugar ,
  • 0 g pro.
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Reviews (1)

3 Ratings
192 Days Ago
Your instructions are incomplete. You left out when to put in the strawberries.

I assume it goes in with all the other ingredients, but you need better proof-reading.



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