Earlier this month, I was challenged to think of savoury ways to use rhubarb through Ricki’s SOS challenge. I posted a few recipes with rhubarb this month, including an Indian Lentil and Rhubarb Stew, but my mind kept wondering what else I could do with the rest of my rhubarb.
Rustic Fruit Desserts spotlighted two different rhubarb compotes, including a raw rhubarb compote where raw rhubarb, sugar and fresh orange juice meld for 6 hours on your counter for a tasty snack. While I didn’t make the dessert, my curiosity was peaked about raw rhubarb.
I subsequently stumbled upon a raw rhubarb salad with cucumber and mint in Paula Wolfert’s The Slow Mediterranean Kitchen, although there was nothing slow about this recipe. A bit of salt is added to temper the rhubarb and within ten minutes, you have a savoury salad ingredient – not at all tart! The rhubarb is mixed with thinly sliced cucumber, baby arugula and spinach, squirted with lemon juice and topped with shredded mint leaves. It is a wonderfully delicious, simply refreshing salad. Simple ingredients go a long way for an easy salad for the summertime.
Do not shy away from raw rhubarb. Succumb to it. You will be pleasantly surprised at rhubarb’s versatility.
I am a bit late, but we’ll see if Ricki can add this to her SOS Rhubarb round-up (can’t wait to see what everyone else made) as well as to Deb for this week’s Souper Sundays (which also includes salads). Props go to Rob for making the salad – under my supervision – hence why it can go on my blog.
Raw Rhubarb, Cucumber and Mint Salad
2 young rhubarb stalks
1 crisp medium cucumber, peeled
1 tbsp fine sea salt
2 handfuls baby arugula and/or spinach
juice of 1/2 lemon (1-1.5 tbsp)
1/2 cup shredded mint leaves
1. Using a mandoline or sharp knife, cut the rhubarb slightly on the diagonal into very thin slices. Repeat with the peeled cucumber.
2. Toss the rhubarb and cucumber with the salt and let stand for 10 minutes, rinse and drain.
3. In a salad bowl, toss the rhubarb and cucumber with the arugula/spinach. Drizzle with lemon juice, adding enough for a slight mouth-tingling effects. Scatter the mint leaves on top and serve.