As part of my search for a healthier lifestyle, I have revisited many veggies to see if I could find more variety for my diet. Today rhubarb was available from a locally grown source so I bought $1 worth. Then I started searching for a healthy way to eat this veggie, which has less than 30 calories an cup and is a good source of Vitamin C and calcium.
Prior today, I had only ate rhubarb in a pie. However, after finding several interesting options, I decided that a Roasted Rhubarb and Walnut Salad would work well with what I have in my pantry. After preparing this easy dish, I am not sure that I will ever put rhubarb in a pie again. I thought this was much tastier and the salad was very satisfying.
Roasted Rhubarb and Walnut Salad
1 cup of rhubarb (raw & cut into bite size pieces)
2 tablespoons of honey
1/4 cup of walnuts
A goat cheese such as feta
Mixed greens or baby spinach
I preheated the oven to 425 degrees. I tossed 1 cup of rhubarb with 1 Tablespoon of honey and placed the mixture on a parchment lined cookie sheet. Then I tossed the walnuts with a Tablespoon of honey and put them on the parchment lined cookie sheet too.
I happened to have some honey whipped with berry juice and some cinnamon infused honey from my cousin in Durango, Colorado so I used the berry honey on the rhubarb and the cinnamon on the walnuts, but plain honey would work fine.
I let these cook for about 7 minutes until the rhubarb could be easily pierced with a fork. Then after it had cooled for a few minutes (but it was still warm), I put it on top of my mixed greens and sprinkled on feta. Finally I used a light raspberry vinaigrette for the dressing.