Raw Rhubarb Relish with Red Onion an Mint


I’ve been super duper into utilizing the astringency of raw rhubarb with grilled meats lately. This relish topped a recent round of grilled chicken for a party. It will hold for a week in the fridge, but add the mint freshly each time or risk soggy, black mint.

  • 2 lbs rhubarb
  • 1 medium red onion
  • 1 bu mint
  • 2 lemons, zest and juice
  • 1/4 C red wine vinegar
  • 1 C olive oil
  • 2 pinches salt
  1. Cut the rhubarb thinly
  2. Shave the red onion into petals
  3. Combine the rhubarb, onion, lemon juice/zest, vinegar, oil and salt and let sit overnight
  4. Pick the mint and tear into pieces
  5. Just before serving toss the mint with the rhubarb relish and serve