Rhubarb is one of the spring fruits that I look forward to harvesting each year. The tart, crisp, yet sweet taste is easily incorporated into compotes, salads, sauces, or even pickled.
In many parts of the country, rhubarb rises in late March or April. But in our Zone 3 it is closer to the beginning of June. Last year, I added a dozen plants to the garden and have enjoyed experimenting in the kitchen. Since my sweet tooth is thick, the crisps, gallette, and pies are in the weekly rotation until the harvest runs out. Today I will share my favorite healthier option.
Rhubarb and strawberries are incredible together, by adding mint and toasted hazelnut you have a perfect flavors for a sweet salad smothered over a bed of spinach.
Toast hazelnuts on a rimmed baking sheet, until golden brown, 8–10 minutes. Let cool, then chop.
Toss rhubarb, sugar, fresh orange, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
Lay down a bed of spinach on your plate and pile the mixture on top.
Hillary Munro has been inspired by beautiful things her entire life. She is an entertaining and craft expert, interior designer and home cook. Her love of the Old West, most things vintage, paired with unique pieces found traveling make her aesthetic fresh and unique. She owned a gift and lifestyle store, Bet The Ranch, on the town square in Jackson, which opened in 2008. She recently closed the doors to focus on her family. She lives in Jackson, Wyoming, with her husband, two small children, two dogs, two horses, and soon to add chickens. Hillary founded Graze Alpine Living in 2015. Please contact Graze for any interior, entertaining, and styling needs. She looks forward to working with you.
