Rhubarb: The Pink Vegetable
Rhubarb If you have ever found yourself at your local farmer's market or grocer wondering why they have pink celery stalks you have located the rhubarb. Not what you were expecting rhubarb to look like, right? Rhubarb is that one...
If you have ever found yourself at your local farmer's market or grocer wondering why they have pink celery stalks you have located the rhubarb. Not what you were expecting rhubarb to look like, right? Rhubarb is that one vegetable that often finds itself incorporated into sweet morsels, such as cakes, pies, and jams. Rhubarb is diverse enough to be used in sweet and savory dishes.
With spring upon us it is the perfect time to incorporate this blushing veggie into a light spring salad. Ingredients like cucumbers, grapes and apples make for a sweet and savory combination salad that you can enjoy well throughout the summer.
Roasted Rhubarb Spring Salad
- 1 pound of rhubarb (half with be used to make dressing)
- a head of romaine lettuce
- 1 cup of green grapes
- 1 cup of Granny Smith apples
- 2 medium cucumbers
- 1/2 cup of feta cheese, crumbled.
- Rinse and clean all of your vegetables. Using the full pound of rhubarb trim the tips and ends. Cut rhubarb into 1 inch slices and place into a greased baking pan. Let roast in oven for 25 to 35 minutes. Remove from oven and cool, while prepping the remainder of the salad ingredients.
- Chop and prep the remaining vegetables to your liking and place in a large bowl. Add feta cheese and rhubarb when cooled completely. (Only use half of the rhubarb in the salad; save the rest for the dressing.)
Every salad needs a light dressing to jazz it up. Take advantage of that roasted rhubarb for your salad and make a simple vinaigrette.
Roasted Rhubarb Vinaigrette
- 1/2 pound of rhubarb (already prepared with your salad)
- 2 tablespoon honey
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon poppy seeds
- Place all ingredients from the above dressing ingredients in a blender and blend until completely smooth. Adjust taste with the honey if you need more sweetness.
This versatile vegetable will not be in season for long, so make sure your stock up and freeze a few bags while they are still fresh. Simply cut the stalks into one inch cubes and place them in sealed freezer bags. This will ensure that you will have rhubarb on hand all year-long for all your favorite recipes. Contact us for more creative ideas and for all of your cooking needs.