It is the height of Rhubarb season and my neighbour Izzy has given me stalks so I have been experimenting and came up with this healthy and wasy recipe. There are variations of this dish on the net. Mine is a little different as I like to tone down the tartness of the rhubarb.
- Rhubarb (1-2 stalks enough for 2/3 cup)
- Cucumber (One medium (1 cup), I prefer English but any kind works)
- Raisins (20+ or any dried fuit)
- Rosemary (Fresh 2 heaping tbs of leaves)
- Agave Nectar or Honey or real Maple Syrup (6 tbs)
- Mint leaves (10 or more chopped in thirds)
- Salt to taste
- Greens of any kind and combination
Slice the rhubarb and cucumber almost paper thin with a Mandoline slicer or with a knife. Combine the rhubarb, cucumber, raisins, rosemary and agave nectar in a covered dish and refrigerate overnight. This cuts way down on the tartness. When you are ready to serve, stir in salt and mint leaves. Place over any greens (lettuce, arugula, spinach, kale etc.). This makes a nice side dish for 4 people. It does not have to be put over greens as it can dance by itself.
Here is a dish that will turn out fine no matter what the combinations. Instead of raisins you can use chopped figs or dates, also cranberries, blueberries etc. The more cucumber and less rhubarb you use, then the less tartness. Recipes on the net call for honey. I have only experimented with agave nectar and maple syrup. Here is where you use trial and error to see how much sweetener to add. In the end the amount of each ingredient will vary depending on how you want the dish to taste. In the photo below I used dried cranberries instead of raisins. Salud!
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