Al Schmidt says rhubarb and strawberry work better together than one might think. “The sweetness of the berries balances out the tartness of the rhubarb,” he says. The Athens-based restaurant knows what it’s talking about, too. The landmark eatery makes Mexican cuisine using fresh Ohio ingredients. 

Caribbean-Spiced Rhubarb-Strawberry Salsa | Makes 2 pints 
Recipe courtesy of Casa Nueva

INGREDIENTS
1 cup onions, diced
1 cup strawberries, fresh or frozen
1 1/4 cup rhubarb, diced
1 tablespoon jalapeno, freshly sliced (add more to taste for spicier salsa)
1 tablespoon + 3/4 additional teaspoon red wine vinegar
4 cloves fresh garlic, minced (about 2 tablespoons)
1/4 cup + 2 additional teaspoons honey
3 1/2 tablespoons orange juice
3 1/2 tablespoons balsamic vinegar
1/2 teaspoon cardamom
1/2 teaspoon salt

DIRECTIONS
Combine all ingredients in a non-aluminum pot. Bring to a boil and turn down to simmer. Cover the pot, leaving a little room for steam to escape, and continue to simmer for 20 minutes, stirring occasionally. Uncover pot and simmer for 15 more minutes, stirring to prevent scorching. (Note: Casa Nueva uses an immersion blender to create a uniform consistency to its salsa.) Refrigerate overnight before enjoying. Will keep for a week.