I am a huge fan of rhubarb and was just telling my mom how I wish we still had a rhubarb plant like we did when I was younger. I used to eat the freshly picked stalks raw... I love it! And one of my favorite pies is strawberry rhubarb, which I am definitely going to make this summer!
The salad recipe:
3/4 pound rhubarb, cut into 3/4-inch pieces
1/4 cup honey
1/2 cup walnut halves
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar (they recommend white balsamic but we didn't have any and traditional balsamic was delicious nonetheless)
Salt & Pepper
4 bunches arugula (approx. 1 pound), tough ends removed
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup goat cheese, crumbled
Preheat oven to 450 degrees, with racks in the upper and lower thirds. On a rimmed baking sheet (I always cover it in foil for easy clean up), toss rhubarb and honey. Roast on upper rack until beginning to soften, 5 minutes. Let cool on baking sheet.
On another baking sheet, toast walnuts on lower rack until fragrant, about 5 minutes. Let cool and then chop.
In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel; toss to combine. Top with rhubarb, walnuts and goat cheese.
There are so many flavors going on here and they meld very well. Oh yum!!... I have some for my lunch today and I can hardly wait!