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Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 cups eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 cups each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings, about 2 cups each
Yield:
4 servings, about 2 cups each
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
2 cups 1/2-inch pieces fresh rhubarb
2tablespoonssugar
2tablespoonsbalsamic vinegar
1tablespooncanola oil
1tablespoonminced shallot
¼teaspoonsalt
¼teaspoonfreshly ground pepper
1/2 cup crumbled goat cheese or feta
1/4 cup chopped walnuts, toasted (see Tip)
¼cupgolden raisins
DirectionsPreheat oven to 450°F.Toss 2 cups rhubarb with 2 tablespoons sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.Meanwhile, whisk 2 tablespoons vinegar, 1 tablespoon oil, 1 tablespoon shallot, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add 8 cups greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, 1/2 cup goat cheese (or feta), 1/4 cup walnuts and 1/4 cup raisins.Frequently Asked QuestionsLook for stalks that are less than 2 inches in diameter, firm and free of bruises and other marks. If they come with leaves, be sure to discard them. Even though the leaves are unsafe to eat, they’re still OK to toss in the compost bin, as the oxalic acid quickly degrades.Pick up a roasted chicken or grill ourSpatchcocked Chicken with Sweet & Spicy BBQ Rub. Rhubarb salad goes excellent with seafood like grilled shrimp or ourAir-Fryer Crab Cakes.You could add blueberries or sliced strawberries to the salad. You can swap out the walnuts for toasted almonds, hazelnuts or pecans. If you like mint, you could add a little.There are so many excellentrecipesfor enjoying fresh rhubarb, including our breakfast favorite,Oatmeal-Rhubarb Porridge, and desserts such as ourStrawberry-Rhubarb Crisp. Try ourChilled Strawberry-Rhubard Soupfor lunch or dinner.EatingWell Magazine, May/June 2011
Directions
Preheat oven to 450°F.Toss 2 cups rhubarb with 2 tablespoons sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.Meanwhile, whisk 2 tablespoons vinegar, 1 tablespoon oil, 1 tablespoon shallot, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add 8 cups greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, 1/2 cup goat cheese (or feta), 1/4 cup walnuts and 1/4 cup raisins.Frequently Asked QuestionsLook for stalks that are less than 2 inches in diameter, firm and free of bruises and other marks. If they come with leaves, be sure to discard them. Even though the leaves are unsafe to eat, they’re still OK to toss in the compost bin, as the oxalic acid quickly degrades.Pick up a roasted chicken or grill ourSpatchcocked Chicken with Sweet & Spicy BBQ Rub. Rhubarb salad goes excellent with seafood like grilled shrimp or ourAir-Fryer Crab Cakes.You could add blueberries or sliced strawberries to the salad. You can swap out the walnuts for toasted almonds, hazelnuts or pecans. If you like mint, you could add a little.There are so many excellentrecipesfor enjoying fresh rhubarb, including our breakfast favorite,Oatmeal-Rhubarb Porridge, and desserts such as ourStrawberry-Rhubarb Crisp. Try ourChilled Strawberry-Rhubard Soupfor lunch or dinner.
Preheat oven to 450°F.
Toss 2 cups rhubarb with 2 tablespoons sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.
Meanwhile, whisk 2 tablespoons vinegar, 1 tablespoon oil, 1 tablespoon shallot, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add 8 cups greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, 1/2 cup goat cheese (or feta), 1/4 cup walnuts and 1/4 cup raisins.
Frequently Asked QuestionsLook for stalks that are less than 2 inches in diameter, firm and free of bruises and other marks. If they come with leaves, be sure to discard them. Even though the leaves are unsafe to eat, they’re still OK to toss in the compost bin, as the oxalic acid quickly degrades.Pick up a roasted chicken or grill ourSpatchcocked Chicken with Sweet & Spicy BBQ Rub. Rhubarb salad goes excellent with seafood like grilled shrimp or ourAir-Fryer Crab Cakes.You could add blueberries or sliced strawberries to the salad. You can swap out the walnuts for toasted almonds, hazelnuts or pecans. If you like mint, you could add a little.There are so many excellentrecipesfor enjoying fresh rhubarb, including our breakfast favorite,Oatmeal-Rhubarb Porridge, and desserts such as ourStrawberry-Rhubarb Crisp. Try ourChilled Strawberry-Rhubard Soupfor lunch or dinner.
Frequently Asked Questions
Look for stalks that are less than 2 inches in diameter, firm and free of bruises and other marks. If they come with leaves, be sure to discard them. Even though the leaves are unsafe to eat, they’re still OK to toss in the compost bin, as the oxalic acid quickly degrades.
Pick up a roasted chicken or grill ourSpatchcocked Chicken with Sweet & Spicy BBQ Rub. Rhubarb salad goes excellent with seafood like grilled shrimp or ourAir-Fryer Crab Cakes.
You could add blueberries or sliced strawberries to the salad. You can swap out the walnuts for toasted almonds, hazelnuts or pecans. If you like mint, you could add a little.
There are so many excellentrecipesfor enjoying fresh rhubarb, including our breakfast favorite,Oatmeal-Rhubarb Porridge, and desserts such as ourStrawberry-Rhubarb Crisp. Try ourChilled Strawberry-Rhubard Soupfor lunch or dinner.
EatingWell Magazine, May/June 2011
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Nutrition Facts(per serving)197Calories12gFat21gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
