Rhubarb & Goats Cheese Salad

Posted on May 24, 2011


A lovely friend recently gifted me with a bunch of homegrown rhubarb. What a treat! Flowers are lovely, but a bunch of anything homegrown will fill my heart with happiness.

It felt inappropriate to give such a lovely gift my usual treatment for rhubarb, which generally finds itself served as a compote with yoghurt or a crumble with cream. While both are perfectly delicious in their own simple right, I wanted to investigate some more exciting options. A little research later and I fell upon this super-dooper Martha Stewart creation, which I’ve adapted ever-so-slightly.

A perfect spring salad, just asking to be served with a glass of Sauvignon! The tartness of the rhubarb is softened by the honey and the creamy goats cheese and is complemented perfectly by peppery rocket.

Rhubarb hasn’t made it onto the allotment this year, but perhaps next year it should, particularly when it can be used in such exciting ways!


Rhubarb & Goats Cheese Salad (serves 4)

4 stalks of rhubarb, 2 tbsp honey, 80g walnut pieces, 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 4 handfuls of rocket leaves, 2 fennel bulbs, 120g soft goats cheese, salt and pepper

Preheat oven to 180c/GM4. Chop rhubarb into 2cm pieces. Place on baking sheet and drizzle with honey. Roast for 10 minutes, then add the walnut pieces and roast for no more than 5 minutes (burnt walnuts taste bad!). Remove and leave to cool*. Thinly slice the fennel and toss with  olive oil and vinegar. Lay the rocket out on your serving dishes, scatter with the fennel, followed by the rhubarb and walnuts and then crumble over the goats cheese. Season with salt and pepper and serve.

*you can do this stage well in advance and then assemble the salad quickly before you plan to eat it.

Enjoy eating,

Helen x