Rhubarb is not just for pies, and it doesn't even need sugar! This quick and flavorful salsa is great the day you make it, but really benefits from refrigeration so the flavors can meld.
- 2-3 stalks rhubarb, cubed
- 1/2 English cucumber, cubed
- 1 bunch fresh mint, julienned
- 2 limes, juiced
- 1/4 cup olive oil
- 1 tbsp honey
- salt and pepper, to taste
Combine all ingredients in a bowl and stir to coat. Refrigerate for at least an hour and up to overnight. Adjust seasoning and serve!