Hey loves! Happy Friday. What does everyone have planned? I’m going to be cooking (obs), running, cuddling with my cat, and going to my Nana-in-law’s birthday party. I’m not a huge party kinda gal, but I’m excited for this one because she’s had a very rough year and it’ll be good to celebrate her. We’re all so glad she’s still with us, being quippy and telling stories of the cute and dorky things Jason did when he was little.
Know what else I’m excited about? This easy rhubarb relish, that’s what. I bet you could have guessed I was going to say that. It’s so very delicious and refreshing and only has five ingredients. This rhubarb relish tastes wonderful by the spoonful, or with chips, or loaded over a taco.
Speaking of tacos, have y’all tried pea protein meat? It is so good, and soy free! So far the only brand I’ve tried is beyond meat, and if you see it in the freezer section of the Kroger you HAVE to have to have to get some. I promise this isn’t sponsored content. I’m just obsessed with those crazy tasty little protein crumbles. Taco Tuesday (and taco Wednesday, Thursday, Friday, et al) will never be the same again. I’m in luv. I haven’t tried their not-chicken strips because those do have soy in them.
But ’nuff about taco veggie meat. Let’s talk about this rhubarb relish! It’s simple, composed of mostly monochromatic elements: rhubarb, of course, raspberries, radishes, red onions. Am I teaching a preschool class on the letter R today? Arrrrrghhh it sure feels like it. Or maybe I’m a pirate.
Or maybe I’m just a silly human who delights in eating bright, springtime foods. Rhubarb season can be kind of short some years, so you have to celebrate it while it’s around.
- 3/4 lb rhubarb stalks (about 8 stalks)
- 12 oz hulled rasberries
- 1/2 red onion, finely diced
- small bunch of radishes, thinly sliced (about 10 of them)
- 3 tbsp brown sugar
- Thinly slice the rhubarb and sprinkle with the brown sugar. Let sit for five minutes
- While the rhubarb is sitting, roughly crush the raspberries
- Add the raspberries, radishes, and onion to the rhubarb. Toss to combine evenly.
- You can enjoy this right away, or let the flavors mellow together a little bit. Awesome either way.
- Serve with love.