Best 4 Spring Rhubarb Salad Recipes
**Succulent Spring Rhubarb Salad: A Medley of Fresh Flavors and Vibrant Colors**
As the days grow longer and the sun shines brighter, it's time to welcome the bounty of spring's harvest. Among the first to grace our tables is the vibrant rhubarb, a unique vegetable that brings a delightful tartness to a variety of dishes. In this article, we'll embark on a culinary journey with three tantalizing rhubarb salad recipes that capture the essence of spring. From a refreshing Strawberry Rhubarb Salad with Feta and Mint to a savory Rhubarb and Goat Cheese Salad with Walnuts and Honey Dijon Dressing, and a unique Rhubarb and Avocado Salad with Quinoa and Citrus Vinaigrette, these recipes showcase the versatility of rhubarb and offer a range of flavors and textures to tantalize your taste buds. Let's dive into the world of spring salads and discover the vibrant flavors that rhubarb has to offer!
RHUBARB SALAD WITH GOAT CHEESE
Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.
- In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.
Nutrition Facts : Calories 355 g, Fat 22 g, Fiber 6 g, Protein 12 g
FRESH STRAWBERRY RHUBARB SALAD
Strawberry Rhubarb Salad is a simple and light fruit salad perfect for spring celebrations; juicy strawberries, sweet-tart fresh rhubarb, tossed in a light citrus dressing with mint and slivered almonds.
Provided by Kathleen • The Fresh Cooky © 2021
Categories Salads and Dressings
Time 35m
Number Of Ingredients 10
Steps:
- Make Rhubarb Simple Syrup
- In a small saucepan, stir together sugar and water over medium-high heat; bring to a light boil, stirring occasionally until sugar dissolves.
- Add cut rhubarb to sugar water; cook 1 minute, remove pan from heat, cover and let stand about 10-15 minutes, until rhubarb is crisp-tender. Remove rhubarb with slotted spoon, reserving rhubarb syrup.
- Assemble Salad
- In a medium to larger bowl, stir together orange juice, lemon juice, and two tablespoons rhubarb syrup.
- Add cooled crisp-tender rhubarb and quartered strawberries, gently toss to coat in salad dressing. Add julienned or minced mint. Toss in slivered almonds, serve room temp or chill up to an hour before serving.
Nutrition Facts : ServingSize 1 ounces, Calories 163 kcal, Carbohydrate 36 g, Protein 2 g, Fat 2 g, Sodium 4 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 2 g
REFRESHING RHUBARB SALAD
Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Stir in the orange juice and zest. , Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK-PICKLED RHUBARB SALAD
Steps:
- Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
- Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
- Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
- Do Ahead
- Rhubarb can be pickled 1 week ahead. Keep chilled.
Tips:
- Choose the right rhubarb: Look for firm, bright red stalks with minimal blemishes. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into small pieces, about 1/2 inch thick.
- Don't overcook the rhubarb: Rhubarb only needs to be cooked for a few minutes until it is softened but still retains its shape. Overcooking will make the rhubarb mushy.
- Use fresh or frozen berries: Fresh berries are ideal for this salad, but frozen berries can also be used. If using frozen berries, thaw them before adding them to the salad.
- Make the salad ahead of time: This salad can be made up to 24 hours in advance. Simply store it in the refrigerator until you're ready to serve.
Conclusion:
This spring rhubarb salad is a refreshing and delicious way to enjoy the season's first rhubarb. The combination of sweet and tart rhubarb, juicy berries, and crunchy nuts is sure to please everyone at your table. Serve this salad as a side dish or as a light lunch or dinner.
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