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
- Cut the rhubarb thinly
- Shave the red onion into petals
- Combine the rhubarb, onion, lemon juice/zest, vinegar, oil and salt and let sit overnight
- Pick the mint and tear into pieces
- Just before serving toss the mint with the rhubarb relish and serve