Rhubarb Strawberry Salsa with Cinnamon Chips

This sweet take on a strawberry salsa also has its own cutlery, making it perfect for a picnic lunch!

Difficulty

Beginner

Yield

1 1/2 cups

Ingredients

1/2 pint ripe local strawberries1/2 bunch mint1 large stalk rhubarb, finely diced1/8 teaspoon vanilla extract1/2 cup hot water1 lemon2 tablespoons honey For the Chips:5 corn or flour tortillas Grapeseed oil2 tablespoons sugar1/2 teaspoon cinnamon1/4 teaspoon cardamom Pinch of salt

Equipment

Cutting boardRaspChefs knife, paring knife, or safe chopperScissorsMeasuring spoonsLiquid measuring cupStrainerBowls, various sizesBaking sheetPastry brushSmall pot

Gather all your ingredients and equipment before you get started!

Preheat oven to 350F

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the rhubarb.

Hull and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the strawberries.

Finely cut the mint with scissors.

Zest and juice the lemon.

Measure out the vanilla and hot water.

Combine the sugar, cinnamon, and cardamom in a small bowl.

Bring the water up to a boil and pour over the rhubarb.

Combine the strawberries, mint, lime juice, vanilla extract, and honey. When the rhubarb has cooled, strain and add to strawberries.

Brush both sides of each tortilla with oil and sprinkle one side with sugar spice mixture. Cut each tortilla into 8 wedges. Place on a baking sheet and bake for 10 minutes or until crunchy. Allow to cool.