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Celery Rhubarb Pico de Gallo served in bowl with rhubarb and celery seen on the side

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
Cook Time: 5 minutes
Servings: 4 Cups
Author: Renu Agrawal-Dongre


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


  • In a big pot boil water
  • In the meantime chop the rhubarb into 1-2 cm pieces
    Chopped Rhubarb
  • Chop the and celery similarly.
  • Once the water has boiled, add the chopped rhubarb and celery.
    Blanching Celery and Rhubarb
  • 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.
    Chopped Tomato, pepper, and green onions
  • Add in rhubarb, celery, lemon juice, sugar, salt, black pepper, parsley and mix everything.
    Adding of Salt, Pepper & Sugar
  • Serve it in a bowl, and sprinkle some freshly ground black pepper on top and garnish with parsley.
    Mixed Pico de Gallo Ingredients


  • Onions and garlic can be skipped if you do not eat.
  • Cucumbers can be added or replaced
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu