After a long, hard winter it’s so wonderful to be rewarded with the foods of spring. And nothing says spring quite like rhubarb! I really wanted to find a few new ways to use my rhubarb this year.
I have rhubarb wine brewing, and when we were at our cottage at the lake for Memorial Day weekend someone mentioned roasting rhubarb and adding it to salad. Ah! Why hadn’t I thought of that.
Roasted Rhubarb Recipe
When we returned home after that beautiful weekend, I wasted no time trying out a few ways to make rhubarb salad. What I came up with is a Strawberry Rhubarb Spinach Salad. Because we all know how well strawberry pairs with rhubarb.
I roasted the rhubarb to a few different degrees of softness, and for salad, we found that still slightly crunchy was best. To roast the rhubarb, simply cut your rhubarb to desired size and drizzle with maple syrup. Roast at 350° for 8 – 10 minutes. It’s sweet and delicious!
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Roasted Strawberry Rhubarb Spinach Salad
Ingredients
Salad
- 6–8 ounces fresh spinach
- 2 cups fresh strawberries sliced
- 2 stalks fresh rhubarb cut into 1" pieces
- 1/2 small onion sliced
Dressing
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon dry mustard powder
Instructions
- Drizzle 1" pieces of rhubarb with a small amount of maple syrup. Roast at 350°F for 8–10 minutes.
- Mix together the dressing ingredients, and toss with the salad ingredients.
