Diet: Gluten-Free, Vegetarian
You know spring has sprung when rhubarb shows up in our Produce Department! Rhubarb is a spring and summer vegetable that can be eaten raw, but is generally cooked with other ingredients to produce a fruit dish of some type.
Rhubarb enhances the flavor of other fruits, such as strawberries, and makes a delicious pie filling or can be used to make jellies, jams, cakes, muffins, and other desserts. If you are feeling adventurous, you can use it in a savory dish, or turn it into a sauce to serve with meats and fish. We recommend trying it in a salad to really appreciate the flavor.
Ingredients
- ¾ pound rhubarb, chopped into ½ inch pieces
- 2 Tablespoons granulated sugar
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon olive oil
- 1 Tablespoon minced green onion
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 cups mixed salad greens (5 ounces) from Little Rive Farm
- ½ cup crumbled feta cheese
- ¼ cup chopped, toasted walnuts
- ¼ cup raisins
Directions
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Wash and slice rhubarb into half-inch pieces. In a medium size bowl, toss rhubarb with sugar. Let the rhubarb and sugar mixture stand for about 10 minutes, stirring a couple times.
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Spread the rhubarb and sugar mixture in an even layer on a baking sheet. Roast the rhubarb in the oven at 450°F for about 5 minutes, or until the rhubarb is just beginning to soften. Allow rhubarb to cool for about 10 minutes.
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Meanwhile, in a large bowl, whisk together the balsamic vinegar, olive oil, green onion, salt, and pepper.
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Add the mixed salad greens to the bowl and toss to coat. Top with the roasted rhubarb, feta cheese, toasted walnuts, and raisins. Serve immediately.