Roll out the Rhubarb
Last Saturday, I shared a few stories about rhubarb. Today, I’m going to share two of my favourite rhubarb recipes. They are not traditional, and Grandma certainly never made these, but rhubarb has come a long way.
If you have a favourite rhubarb recipe, I’d love to hear from you. I’ll share as many as I can right here, on Tuesdays.
Spring Salad with a rhubarb vinaigrette Ingredients
• 8 cups of mixed greens
• 1/2 cup sliced toasted almonds
• 454-g pkg strawberries, quartered, about 3 cups
RHUBARB VINAIGRETTE
1 cup chopped fresh rhubarb
1/4 cup water
2 tbsp maple syrup
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/4 cup olive oil
1 tbsp poppy seeds
Instructions
• BOIL rhubarb with water in a small saucepan over medium, until rhubarb is tender, about 5 min. Scrape into a blender along with maple syrup, vinegar, Dijon and oil. Blend until smooth. Stir in poppy seeds.
• TOSS mixed greens with 1/2 cup of dressing (or more to taste), almonds and strawberries in a large bowl until combined.
Fish Tacos
Ingredients For the Fish
1 pound firm white fish fillets, like halibut, cod, even thick haddock 1/2 tsp each sea salt and freshly ground pepper
High heat oil for the skillet (vegetable or canola)
1 tsp dried chilli flakes
For the Pineapple Salsa
2 cups fresh pineapple, finely diced 1 cup fresh rhubarb, finely diced 1/4 cup red onion, finely diced 1 medium jalapeño pepper, seeded and minced
1 medium lime, juice of
1/4 cup cilantro, minced
For the Avocado Cream
1/2 cup plain Greek yogurt
1/4 cup avocado, diced
1 tbsp cilantro, minced
1 tsp honey a squeeze of lime juice
For the Tortillas
8 corn tortillas
2 cups romaine, or other crispy greens, finely sliced
Instructions:
• Prepare the Pineapple Rhubarb Salsa first to allow flavours to blend. Combine all ingredients in a medium bowl, cover and refrigerate.
• Combine the Avocado Cream ingredients in a blender and set aside.
• Heat the skillet. Add oil and heat until almost smoking. Pat the fish dry. Sprinkle with salt and pepper. Add to the hot skillet and sear for
2 - 3 minutes or until golden brown. Flip and cook for 2 - 3 minutes on the other side, just until fish flakes easily with a fork. Cook time will depend on the thickness of your fillet. The fish will continue to cook after you remove it from the skillet. Sprinkle lightly with dried chilli flakes, if desired.
• Wrap a stack of tortillas in foil and heat in a 350° F oven for 10 minutes.
• Assemble the tacos: add greens, salsa, fish, and top with avocado cream. Serve immediately with napkins!
Bon Appetit!