2 cups rhubarb, finely diced
1 cup pineapple, finely diced*
1/2 cup red onion, finely diced
1/4 cup pepper jelly or peach preserves or honey
1/4 cup lime juice
1 jalapeño, finely chopped (remove seeds for less heat)
1/2 tsp salt
1/4 cup fresh cilantro leaves, coarsely chopped

*Try substituting strawberries for pineapple when in season


  1. Wash and prepare all produce.

  2. Stir together rhubarb, pineapple, onion, jelly or honey, lime juice, jalapeño, and salt in a large bowl.

  3. Cover and refrigerate until needed, and add cilantro just before serving. Adjust as needed for extra heat or sweetness.

Serving Ideas:

Fish Tacos- bake Michigan whitefish for ten minutes in a 500 degree oven. Serve with warm tortillas, salsa, and a sauce made with mayo and lime juice.

Pulse in a blender for an interesting gazpacho

Locally made tortilla chips