Rating: 5 stars
3 Ratings
  • 5 star values: 3
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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!

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
25 mins
process:
15 mins
cook:
5 mins
total:
45 mins
Yield:
6 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Ladle hot salsa into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

  • 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.

Nutrition Facts

21 calories; carbohydrates 5g; sugars 5g; vitamin a 194.4IU; sodium 0.6mg; potassium 17mg; calcium 20.2mg.
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