Roasted Rhubarb & Baby Spring Greens

May 11, 2011
3 Ratings
  • Makes 4 servings
Author Notes

Roasted rhubarb, cranberries, walnuts and pinches of orange zest, over greens dressed in a balsamic-walnut dressing over baby greens makes a little sweet & tart salad! These crimson celery-like stalks are often matched with a variety of fruits to make a delicious sweet treat. Rhubarb, however, is actually a vegetable, and in 1947 (per wiki) a New York court decided that since it was used in the US as a fruit, it was to be counted as fruit for the purposes of regulations, the tariffs were higher for vegetables than fruits! Anyway, my idea, to roast the rhubarb was adapted from Eating Well; it has become one of my favorite ways to enjoy it. I hope you will try it too! —lapadia

What You'll Need
  • 2 cups fresh rhubarb – cut 1/2-inch
  • 2 tablespoons sugar
  • 8 cups baby greens
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup dried cranberries
  • Zest from one orange
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon walnut oil
  • 2 tablespoons minced shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  1. Preheat oven to 425°F.
  2. Toast the walnuts: place in a skillet and cook over medium-low heat, stir constantly until they smell fragrant, 2 to 4 minutes.
  3. Toss the rhubarb & sugar in a medium bowl until coated evenly; let sit about 10 minutes - stir a couple times.
  4. Spread rhubarb onto a baking sheet with rim, and roast about 5 minutes or until it starts to soften, let cool 10 minutes.
  5. Whisk the vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing.
  6. Divide onto 4 plates. Top with the rhubarb, walnuts, cranberries and orange zest.

See what other Food52ers are saying.

  • Bevi
  • gingerroot
  • Raquelita
  • lapadia
  • hardlikearmour

10 Reviews

Bevi June 2, 2012
This sounds wonderful! I love walnut oil and this will be beautiful!
lapadia June 4, 2012
Thanks! I would love to hear back if you get a chance to try it :)
gingerroot May 16, 2011
This sounds delicious!
lapadia May 16, 2011
Thanks gingerroot! Would love your feedback if you try it. PS - posting this I also have made an oil based slaw with roasted, sugared rhubarb... tasty, too!
Raquelita May 14, 2011
thanks for a savory rhubarb recipe! it's one of my favorite veggies (yep, botanically a veg) but i'm only well-versed in sweet uses
lapadia May 14, 2011
You're welcome, Raquelita! Would love to hear back if you try this :)
lapadia May 13, 2011
Thanks, hla! I think the key to this is using the "freshest" rhubarb possible.
hardlikearmour May 13, 2011
This sounds awesome! I love that you roast the rhubarb, and the balance of flavors seems really lovely.
wssmom May 11, 2011
What an amazing combination of textures, colors and flavors! This rocks!
lapadia May 11, 2011
Thanks, wssmom, a newer recipe, I've put together once...so far, and am looking forward to a couple more times while the rhubarb lasts. Oh, and I will be able to get a photo before it is all eaten!