Pineapple and rhubarb salsa


Perfect for accompanying many dishes or just to munch on as appetizer with chips and a drink. This salsa recipe will charm you and your guests!

Pineapple rhubarb salsa

Time: 10 minutes | Yield: 4 people


  • ¾ pineapple, diced
  • 4 stalks of rhubarb, diced
  • 4 green onions, sliced
  • leaves from 2 stems of basil, chopped
  • Juice of ½ lime
  • 1 tbsp. olive oil
  • 1 Lebanese cucumber, diced
  • 1 avocado, cut into small cubes
  • Sea salt to taste



  1. Cut the pineapple in 2, empty one half and keep it aside.
  2. Wash the rhubarb and boil for 30 seconds in water. Remove, put in a strainer under cold water to stop cooking.
  3. When cooled, add to the rest of the ingredients.
  4. Mix gently and serve in the pineapple.

We accompanied the salsa here with a cod filet cooked in the oven.

Pineapple rhubarb salsa with cod

Ingredients for the cod (4 fillets) 

  • 1 tsp. cumin
  • 1 tsp. black pepper
  • 3 medium sliced tomatoes
  • 3 stems of basil
  • 1 lemon juice
  • ¼ cup white wine
  • 3 garlic cloves, crushed
  • 2 tbsp. olive oil
  • Sea salt to taste

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