My Rhubarb Salad Recipe
For some odd reason people tend to only experiment with rhubarb when their trying to make a dessert. Yes, mixing large amounts of sugar does compliment the tartness of Rhubarb but that doesn’t mean it should be limited to a dessert.
Rhubarb is a vegetable so why not use it well, as a vegetable? That’s the question that popped in my head and gave me the inspiration to create a tart, tangy and sweet salad.
Combining blue cheese and white wine vinegar make the most lovely vinaigrette and truly makes the best compliment to the sweet yet still slightly tart rhubarb.
What interesting creations have you made with rhubarb?
Make it at home
- Sweetener – Swerve Sweetener
Rhubarb Salad with Blue Cheese Vinaigrette
Prep time
Cook time
Total time
Author: Andres Regalado
Recipe type: Entree
Serves: 2
Ingredients
- 4 ounces of spinach
- 2 cups rhubarb, chopped
- 2 tablespoons water
- 4 teaspoons sweetener
- ¼ teaspoon ginger
- Dressing:
- ⅓ cup blue cheese
- 5 tablespoons white wine vinegar
- 3 tablespoons olive oil
Instructions
- In a small to medium saucepan combine sweetener, ginger, rhubab and water on medium heat. Cover once it begins to bubble and let simmer for about 5 minutes.
- For the dressing: mash the blue cheese into the white wine vinegar. Add in olive oil and whisk until well combined.
- Place spinach into bowls or all of spinach into a larger bowl. Top with rhubarb and blue cheese vinaigrette.
Notes
This recipe can be split into two main courses or four sides/appetizers.
Serving size: 1 serving (Total recipe makes about 2 servings)
Protein 3.00g, Cals 550, Fat 26.00g, Carbs 7.50g, Fiber 2.25g — NET CARBS: 5.25g
Serving size: 1 serving (Total recipe makes about 2 servings)
Protein 3.00g, Cals 550, Fat 26.00g, Carbs 7.50g, Fiber 2.25g — NET CARBS: 5.25g
So I made this salad last night and boy was it good! I was so surprised with how delicious it was and how the strong flavors of the rhubarb, onions, and blue cheese all came together to taste magnificent. Thanks Andres!!
I’m really glad you enjoyed the salad. It’s literally one of my favorite recipes now!! 🙂
The recipe says nothing about spinach and yet you said to add to the spinach???
I came here looking for creative ways to use spring’s favourite fruit/vegetable and this is such an innovative way to use it! It’s delicious, tangy and a great meld of flavours. Thanks for sharing your recipe!
We’re so glad to hear that you enjoyed the rhubarb salad recipe, Ashleigh! Thanks for letting us know.