Summer is sunshine, tan lines, flip flops, iced tea, long days, warm nights, and… rhubarb!
These candied rhubarb swirls are so whimsical and fun and delicious! They are inspired by Delicious from Scratch.
You could totally make this salad red-white-and-blue for the 4th of July today! Just add some blueberries and then you have red rhubarb swirls, white feta cheese and blue blueberries. Viola! —Carissa Erzen
1 hour 30 minutes
candied rhubarb swirls
large rhubarb stalks
extra virgin olive oil
apple cider vinegar or balsamic vinegar
salt and pepper
feta cheese crumbles
mixed spring greens (baby lettuces, arugula, spinach, herbs)
Lay out all your wooden/plastic spoons or anything that has a similar shape and size as the swirls you want to make.
Put the sugar and the water in a small pan over medium heat. Swirl the sugar around every so often until it is completely dissolved. Set your simple syrup aside to cool.
Wash the rhubarb and peel off the skin with a vegetable peeler or a knife. Cut the peels into about 3-inch strips.
Soak the rhubarb peels in the cooled simple syrup for at least 10 minutes.
Preheat the oven to 215°F (100°C).
Line a baking sheet with parchment paper. Lay out the strips so they are flat and not touching each other.
Bake until the strips are dried out and a little crisp. Start checking your strips after 15 minutes. Some strips will be done before others are done.
When the strips are done in the oven, wrap them around the spoon handles to create the swirls. Let them dry completely before unwinding them from the spoon handles (at least an hour or more).
Mix the olive oil, vinegar, salt and pepper together to make the salad dressing. Set aside.
In one large bowl or individual serving bowls, lay a bed of mixed greens and top with feta cheese, and sunflower seeds. Mix the dressing into the salad. Top with the candied rhubarb swirls.