Sunday, 20 May 2012

Roasted Rhubarb Salad

I came across a recipe for roasted rhubarb and decided to give it a try. My first attempt turned into a sauce which was tasty but not suited for a salad. I picked fresh leaf lettuce, arugula, chives, cilantro and rhubarb from my garden and made this for lunch. You could add crumbled cheese, nuts, seeds etc as desired. I used the liquid from the rhubarb sauce and a little balsamic vinegar for dressing. Any vinaigrette would work.

Roasted Rhubarb

4 small stalks rhubarb
1-2 tbsp sugar (to taste)

Wrap securely in foil and place in the oven at 425F for 10-12 minutes. Check it every 5 minutes and take it out when sugar is melted and the rhubarb is just starting to soften. You should still be able to slice the stalks. Cool for a few minutes and add to greens. 

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