Rhubarb is a sweet, tart, and amazing healthy vegetable, but when thinking of it, the first thing that comes to mind is pie. Some even call it “pie plant”. But there is so much more you can do with this fruity vegetable.
I like marinating it in honey and balsamic vinegar, and then roasting it in the oven. It’s a great addition to a salad or on toast. So make sure to make a whole batch at once.
- 6 stalks rhubarb
- 3 tbsp honey
- 1 tbsp balsamic vinegar
- Preheat oven to 200°C.
- Line a baking sheet with parchment paper.
- Chop your rhubarb stalk into thin slices and toss them in a bowl with honey and balsamic vinegar. Give it a good stir.Let it sit for 10 minutes or so.
- Lay rhubarb flat on a baking sheet and roast it for 5-6 minutes until the rhubarb is tender.
Make a salad composed of your favorite greens, shredded carrot, shredded white cabbage, some crumbled feta, toasted sunflower seeds and a simple oil/vinagar/lemon juice dressing, and add some roasted rhubarb.