Celery Rhubarb Pico de Gallo

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Celery Rhubarb Pico de Gallo is a fresh spring Salsa bursting with flavours. It is tangy, sweet and has a slightly tart kick. Rhubarb adds to the sweetness as well as the sour taste to the salsa. While Celery adds its salty and earthy texture to the dish. All in all, one can enjoy this fresh Pico de Gallo as a side or simply with some nachos or chips.

What is Pico De Gallo

Pico de gallo is a type of salsa commonly used in Mexican cuisine and is also called salsa Fresca and salsa cruda. I call Pico De Gallo a fresh salad. Typically made using tomato, onion, and peppers (Jalapenos/Habaneros) with the addition of fresh lime juice, cilantro, and salt. 

Difference between Pico De Gallo and Salsa

The main difference between Pico De Gallo and the typical salsa is Pico De Gallo is generally chopped, is fresh and consumed raw, and has less liquid. Salsa simply means “Sauce” in Spanish. It can be made with either cooked or raw ingredients. It is generally cooked to improve the shelf life. As Pico de Gallo has less liquid it is at times used as the main ingredient in tacos and fajitas.

Though we are all aware of the typical tomato salsa, there are many variations of salsa and Pico de Gallo. Different types of Vegetables and fruits are mixed to get some unique and interesting flavors.   

Today’s recipe

As with a few of my recipes, I have not planned this Celery Rhubarb Pico de Gallo. I got some fresh produce from my local farmer’s market. I picked up Rhubarb, Celery, Fresh green onions, and fresh garlic.

Thought of grilling or roasting rhubarb and enjoying it as a dessert with Ice cream. But trying to be good and lose some, I thought of making a salad. Both Rhubarb and Celery are crunchy. Raw rhubarb has quite a tart taste and hence I thought of cooking it slightly. I simply blanched rhubarb and celery in a bit of hot water.

Then I used the typical ingredients used in any Pico de Gallo or salsa. I.e. I used onions, green garlic, tomatoes, Jalapeno, lime juice, salt, and pepper. Instead of the red onions, I used scallions and fresh greens of onions. A little bit of sugar to balance the tart taste from Rhubarb. 

All in all this Celery Rhubarb Pico de Gallo came quite well. The salad was bursting with fresh flavors. The salad was crunchy and sweet, but it had a slight tartness from the fresh veggies. Hence it might not be everyone’s cup of tea. I love it and enjoyed it as my evening salad. It will go well with chips, nachos, fajitas, tacos, etc. 

Why not pair this salsa with an Indian meal or this sliced Instant Pot Savory Rhubarb Dal or this Rhubarb Strawberry Spiced Sourdough Bread?

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Celery Rhubarb Pico de Gallo

Celery Rhubarb Pico de Gallo is a fresh spring Salsa that is tangy, sweet and spicy and can be enjoyed as a side or with some nachos/chips.

5 from 2 votes

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Course: Appetizer, Condiments, Side Dish

Cuisine: Mexican

Keyword: Fruits, Raw, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Servings: 4 Cups

Calories: 42kcal

Author: Renu Agrawal-Dongre

Equipment

• Bowl
• Large Pot
• Knife

Ingredients

• 1 Cup Rhubarb about 2-3 stalks, Chopped into small pieces
• ½ Cup Celery around 1 stalk, Chopped into small pieces
• ¼ cup Sweet Pepper/Capsicum chopped
• 5-6 Cherry tomatoes cut in half
• 2 tablespoon Onions Chopped
• 2 tablespoon Onion Greens chopped
• 1 tablespoon garlic chopped/grated
• 2 tablespoon Garlic Greens chopped
• 1 tablespoon Lemon Juice
• 1 tablespoon Demerara Sugar/ Honey /Maple Syrup – Sweetener of your choice
• Salt
• Black Pepper powder Freshly ground , to taste
• 1-2 tablespoon parsley chopped
• 3-4 cup water to blanch

Instructions

• In a big pot boil water
  3-4 cup water
• In the meantime chop the rhubarb into 1-2 cm pieces
  1 Cup Rhubarb
  
• Chop the and celery similarly.
  ½ Cup Celery
  
• Once the water has boiled, add the chopped rhubarb and celery.
  1 Cup Rhubarb, ½ Cup Celery
  
• Cook for 2 minutes and switch off.
• Drain the water and run the rhubarb and celery in cold/tap water or immerse them in cold/tap water.
• Now in a big bowl, add chopped tomatoes, chopped Sweet Pepper/Capsicum, chopped onion, onion greens, garlic, garlic greens.
  ¼ cup Sweet Pepper/Capsicum, 5-6 Cherry tomatoes, 2 tablespoon Onions, 2 tablespoon Onion Greens, 1 tablespoon garlic, 2 tablespoon Garlic Greens
  
• Add in rhubarb, celery, lemon juice, sugar, salt, black pepper, parsley and mix everything.
  1 tablespoon Demerara Sugar/ Honey /Maple Syrup, Salt, 1-2 tablespoon parsley, 1 tablespoon Lemon Juice
  
• Serve it in a bowl, and sprinkle some freshly ground black pepper on top and garnish with parsley.
  Black Pepper powder
  

Notes

• Onions and garlic can be skipped if you do not eat.
• Cucumbers can be added or replaced

 

 

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Nutrition Facts

Celery Rhubarb Pico de Gallo

Amount Per Serving

Calories 42 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.04g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.02g

Sodium 26mg1%

Potassium 221mg6%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 5g6%

Protein 1g2%

Vitamin A 598IU12%

Vitamin C 26mg32%

Calcium 59mg6%

Iron 1mg6%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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