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?
This recipe is from chatelaine magazine, and I didn’t change anything – so sharing their link rather than writing out their whole recipe!
For Rhubarb Dressing:
- 1 cup fresh rhubarb, chopped
- 1/4 cup water
- 2 tbsp maple syrup
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1/4 cup olive oil
- 1 tbsp poppy seeds
For salad ingredients and instructions, see link above.