by Corinne Conlon
Add 2 cups finely diced rhubarb to boiling water. Turn off heat and blanch for two minutes. Drain and cool.
Combine in a bowl:
1 medium apple, finely chopped
2 green onions, chopped
1 chopped pepper (pasilla or jalapeno depending on heat preference)
2 Tbsp honey
3 Tbsp key lime juice
1/8 cup spruce tips*, finely chopped.
Add rhubarb and enjoy.
*Spruce tips are best gathered in the spring when they are still tightly clustered. Taste if you are not sure, it should have citrus overtones rather than a more alkaloid taste (like turpentine)