A delicious duo of spring produce
As spring draws to an end in New Hampshire, we have some local produce available. With a winter that stretched well into March, seeing freshly picked fruits and veggies in the market is exciting. Rhubarb and fiddleheads are among the first produce items available, followed a few weeks later by strawberries and other items. In the period of overlap, it’s the perfect time to make this salad. I’d suggest doing so quickly, as the rhubarb season will be ending soon.
To learn more about this recipe, original published in June 2014, keep reading.
We end the month of June with one final salad recipe. This salad is different than the other four recipes that I shared this month; it is a side salad. It definitely can’t have a protein added to make it a heartier meal, at least in my opinion. For me strawberries, rhubarb, and chicken don’t blend well.
This salad does put an interesting spin on the typical side salad. Without a lettuce or grain base, it is light. The strawberries add a delightful amount of sweetness, and the rhubarb adds tartness and crunch. I served it last week with a couple other dishes to round out our Tapas Monday menu, and we both enjoyed it immensely.
I would highly recommend making this recipe soon, if you have rhubarb available. In New Hampshire we have plenty of it right now, but once the season passes it is nearly impossible to find. With only two main ingredients, this recipe really can’t be made without it.
This salad is made in two phases but takes only about 40 minutes total. I would suggest serving it right after it is complete so that the strawberries don’t become too soft.
- 1 stalk rhubarb
- 1 Tb. triple sec*
- 1 Tb. simple syrup, recipe below
- 1 Tb. lemon juice
- 8-10 strawberries, hulled
- 6 mint leaves
- 2 Tb. slivered almonds
- 1 cup water
- 1 cup sugar
- Slice rhubarb into 1/4″ slices. Place in small bowl with triple sec, simple syrup, and lemon juice.
- Stir well.
- Refrigerate for 30 minutes, stirring every 10.
- After 30 minutes, slice strawberries into bite-sized pieces and add to salad mixture.
- Mince mint leaves.
- Add mint and almonds to salad. Toss well.
- Combine ingredients in a small pot over medium heat. Stir until sugar dissolves completely. Cool, transfer to a resealable contain, and store in refrigerator.
- *Orange juice can be used in place of triple sec.
