Rhubarb and Strawberry Salsa with Cinnamon Tortilla Chips

This vibrant and zesty Rhubarb and Strawberry Salsa is perfect for those warm summer days when you want something refreshing yet flavorful. The sweetness of strawberries paired with the tartness of rhubarb creates a perfect balance, while the hint of vanilla adds an aromatic touch. Fresh mint leaves contribute a burst of freshness, making this salsa ideal for a light snack or a unique dessert. Complementing this fruity delight, the crispy mini tortilla chips dusted with cinnamon sugar offer a satisfying crunch. This dish can serve as an appetizer or a snack for parties, or even a light dessert after a meal. Quick to prepare and requiring just a few simple ingredients, this salsa is both a healthy and delicious option. It can be customized with different spices or herbs to suit your taste preference. Enjoy making and sharing this delightful treat with family and friends.

Ingredients

Main Ingredients

250 g strawberries
2 stalks of rhubarb
1/2 vanilla pod
80 g sugar
10 fresh mint leaves

Tortillas

240 g mini tortillas
1 tablespoon sugar
1 tablespoon grape seed oil
2 tablespoons cinnamon powdered sugar

Preparation Time

Total: 30 minutes

Step-by-Step Instruction

Cut the rhubarb stalks into small cubes and place them in a bowl. Add the sugar and mix to coat the rhubarb evenly.
Split the vanilla pod and scrape out the seeds, then add the seeds to the rhubarb mixture. Mix well to combine all the flavors.
Allow the rhubarb to sit for a few minutes until the sugar begins to dissolve and draws out the juices.
Gently warm the mixture over low heat until the rhubarb becomes tender, stirring occasionally. This should only take a few minutes.
Once softened, remove the rhubarb from the heat and let it cool completely to room temperature.
Dice the strawberries into small pieces and finely chop the mint leaves. Add them to the cooled rhubarb mixture.
Stir the salsa mixture carefully to combine all the ingredients, ensuring the flavors meld together.
Take the mini tortillas and cut them into smaller triangles to create bite-sized chips.
In a separate bowl, mix the sugar with cinnamon powdered sugar until well combined.
Brush the tortilla triangles lightly with grape seed oil on both sides for even coverage.
Sprinkle the cinnamon sugar mixture over the tortillas, ensuring they are well-coated.
Preheat the oven to 200°C (392°F) and arrange the tortillas in a single layer on a baking sheet.
Bake the tortillas in the preheated oven for 5-7 minutes until they become golden and crispy.
Once baked, allow the tortilla chips to cool slightly; the texture will crisp up further as they cool.
Taste the cooled salsa and adjust the sweetness or tartness to your preference by adding more sugar or mint.
Serve the rhubarb and strawberry salsa alongside the crispy tortilla chips, allowing guests to scoop the salsa onto the chips.
To elevate the presentation, garnish with additional fresh mint leaves or a sprinkle of powdered sugar.
Store any leftover salsa in an airtight container in the refrigerator, where it will keep for two days.
The tortilla chips can be stored in a dry, airtight container for several days to maintain their crispness.
Savor this delightful dish at any time of the day for a refreshing, sweet, and crunchy treat.

Tips

Use fresh rhubarb and strawberries for optimal flavor and texture.
Substitute grape seed oil with olive or coconut oil as needed.
Adjust the sugar quantity to your taste preference for sweetness.
For added flavor, try sprinkling a pinch of salt over the finished salsa.

Nutritions

Calories: Approx. 180 per serving
Protein: 2g
Fats: 6g
Carbohydrates: 32g

Variations

Substitute strawberries with raspberries or blueberries for a different flavor profile.
Add a touch of chili powder to the cinnamon sugar for a spicy kick.
Use gluten-free tortillas for a gluten-free version of this dish.

Serving Suggestions

Pair with a scoop of vanilla ice cream for a delicious dessert.
Serve alongside grilled chicken or fish as a fruity side dish.
Offer as a snack at a summer picnic or BBQ.

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