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!

Strawberry Rhubarb Salsa
Photo: Andy Lyons
Prep Time:
25 mins
Cook Time:
5 mins
Process Time:
15 mins
Total Time:
45 mins
6 half-pints


  • 2 pound rhubarb, cut into 1-inch pieces (6 cups)

  • 1 ½ cup sugar

  • 1 ½ cup dried cranberries

  • ¾ cup cider vinegar

  • 1 tablespoon grated fresh ginger

  • 2 cup coarsely chopped strawberries


  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.

Nutrition Facts (per serving)

21 Calories
5g Carbs
Nutrition Facts
Calories 21
% Daily Value *
Sodium 0.6mg 0%
Total Carbohydrate 5g 2%
Total Sugars 5g
Calcium 20.2mg 2%
Potassium 17mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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