| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Baltimore |
Bird, Chicken, Fish, From the ga, Sauces and |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Rhubarb; finely diced |
|
|
Boiling water |
| 1/2 |
c |
Sweet red peppers; finely chopped |
| 1/2 |
c |
Sweet yellow peppers; finely chopped |
| 1/2 |
c |
Cilantro; finely chopped |
| 3 |
tb |
Green onion; finely chopped |
| 1 |
|
Chili; minced, up to 2 chilies |
| 1 |
tb |
Fresh lime juice; up to 2 |
|
|
Brown sugar; to taste |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Blanch rhubarb in boiling water for 10 seconds. Refresh under cold water.
Combine with sweet red peppers, sweet yellow peppers and cilantro. Stir in
green onions and minced chili peppers. Stir in 1 or 2 tablespoons fresh
lime juice. Add brown sugar, salt and peper to taste. Serve with chicken or
fish.
Rhubarb Compendium Source: From Sunday, April 24, 1994, Baltimore Sun
Source: downloaded from the Rhubarb Compendium
http://www.clark.net/pub/dan/rhubarb/rhubarb-recipes.html on March 29, 1998
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Mar 30, 1998
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