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Rhubarb Salad Recipe

Rhubarb Cucumber Salad

  • 3-4 young rhubarb stalks
  • 1-2 cucumbers
  • 2 tbsp coarse salt
  • 1 bunch of rocket leaves
  • 2 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 1 handful of chopped mint leaves
  • salt and pepper

Wash rhubarb stalks and strip away any tough outer membrane. Peel one or two cucumbers. Slice the vegetables finely and toss in a bowl with 2 tablespoons coarse salt. Let stand for 10 minutes, rinse, drain and pat dry.

In a salad bowl ,place a bunch of washed and chopped rocket leaves (not wild rocket) with the cucumber and rhubarb. Dress with 2 tablespoons lemon juice and 4 tablespoons extra virgin olive oil. Season with salt and pepper to taste and garnish with a good handful of chopped mint leaves.

Rhubarb Spinach Saladrhubarb salad

  • 4 sticks of rhubarb (sliced)
  • 50 g / 2 oz sugar
  • cold water
  • 2 tbsp red wine vinegar
  • 20 young spinach leaves
  • 6 tbsp olive oil
  • 1 tbsp pine nuts
  • salt and pepper

Wash rhubarb and spinach well. Place rhubarb in a large saucepan together with the sugar and add enough water to cover by 2.5 cm /1 inch. Bring to the boil over a high heat then cook, uncovered, for 2 minutes only. Remove from the heat and strain the cooking liquor through a sieve into a bowl, reserving the rhubarb. Return the liquid to the pan together with the vinegar, salt and pepper. Bring to the boil then continue to boil, uncovered, until the mixture is reduced to about 120 ml/4fl.oz. Meanwhile, divide the spinach leaves between 4 individual plates then arrange the rhubarb on top of the spinach. Once the liquid in the pan is reduced, remove the pan from the heat and whisk in the oil.

To serve - drizzle the warm dressing over the salads, sprinkle with a few pine nuts and serve immediately.