I am so obsessed with rhubarb. When the first shiny stalks appear at the market, I usually buy more than I can carry.
Whenever given the choice between a rich, chocolate dessert and something lemon-y or fruit-y, I always opt for the one that errs on the side of sour. And I like my rhubarb SOUR! Barely sweetened, please.
When I encountered this recipe for a spring salad that pairs fresh strawberries with a tart rhubarb vinaigrette I scrambled to make it as soon as I could. It landed on my book club potluck brunch.
I figured, berries = breakfast, so we’re good. The waffles, spinach tarts, hash browns, mimosas and warm cinnamon buns were plenty, so one complained about my bowl of greens. (And yes, I know – I belong to the world’s BEST book club.)
The salad is just greens, toasted almonds and strawberries and the dressing is the loveliest shade of pink, flecked with tiny black poppy seeds.
I only veered from the recipe as written in the amount of maple syrup – since it was breakfast food, I added another splash of maple syrup. And I added a pinch of salt, too.
What are you making with rhubarb these days?
I’m going to hand the microphone over to Katie Watters for a minute – she’s from a non-profit organization called Raising the Village, whose focus is food security through sustainable agriculture. She’d like to share a bit of info about a current campaign called “Living Below the Line”, wherein participants are challenged to eat and drink for under $1.75/day for 5 days – the Canadian equivalent of the extreme poverty line.
They are are looking for people to participate in the challenge on behalf of Raising the Village, to help empower some of the most remote and impoverished villages in Africa.
“For many of us, food is what brings family together, what makes an evening romantic and what warms our hearts and our mouths. Think about your mom’s stuffing, barbecues with your friends in the summer, or your family gathering at Christmas. However, many others are not fortunate enough to enjoy this privilege. This is where Global Poverty Project’s Live Below the Line campaign steps in. This campaign challenges our understanding of food by giving us a taste of what it would be like to live below the extreme poverty line; to eat and drink on $1.75 a day. Raising The Village has partnered with The Global Poverty Project to raise awareness about extreme poverty and to raise funds to eradicate it.It may seem impossible to eat and drink on $1.75, but the unfortunate truth is that 1.2 billion people live on the equivalent amount every day for all of their daily needs (including housing, transportation, school supplies, clothes, household needs, etc.)”
Katie invites you to join the challenge, which runs until June 30th, here: www.livebelowtheline.com/ca/partner/raisingthevillage
- 1 cup fresh rhubarb, chopped
- ¼ cup water
- 2 tbsp maple syrup
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- ¼ cup olive oil
- 1 tbsp poppy seeds
- For salad ingredients and instructions, see here.