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Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients.

Source: Everyday Food, May 2009
Total Time Prep Servings



Cook's Notes

When shopping for rhubarb, look for thin, red, crisp stalks. Floppy stalks indicate the rhubarb was picked too long ago.

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How would you rate this recipe?
  • justasmidgen
    9 JUN, 2013
    I loved this recipe and just changed up a few ingredients to make it my own.. I added Wild Black Walnuts, Hearts of Palm and Edible Pansies. Every spring I love to find a new recipe to become the "Feature" salad of that year and this is my choice this year! It's the prettiest salad I've ever made and the rhubarb is the best "surprise" ingredient! There are so many ways this salad can be changed up! Here's my link:
  • kgmom
    20 MAY, 2013
    I was looking for a way to use rhubarb in a savory dish. WOW! This salad is terrific, will definitely make this again. I added the juice that came out of the rhubarb when it was cooked to the salad dressing. Did not use a full pound of arugula.
  • hinsdale
    26 JUN, 2011
    This salad packs a lot of flavor for so little preparation. Added a bit more goat cheese. Have used this recipe more than once. It is a nice way to satisfy a rhubarb lover.

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