When fresh Rhubarb arrives, my cooking brain insists that I make something. Since I’m not much of a dessert eater (I know, hard to believe from a cook), I look for side plates, appetizers, cocktail accompaniments, etc. This one is a true marvel since the honey, thyme and feta offset the sharp tangy taste of the rhubarb.
2 stalks rhubarb
1 tbsp honey
1 tspn fresh thyme (you should have fresh available but 1/2 tspn dried works)
1/2 cup walnut pieces
1 small bag of mixed rocket and spinach leaves (I pull my leaves right of the Arugula plant in the yard)
1 small fennell bulb
1 tbsp balsamic vinegar
1 tbsp extra virgin lemon olive oil (or regular extra-virgin with a dash of lemon juice, if you don’t have it)
salt and pepper
2 tbsn feta cheese (the Greek version, not Canadian. As my son-in-law the Greek pointed out: “The difference is like night and day”
Preheat oven to 200%
Cut the rhubarb into 3cm batons and lay on an oven tray. Drizzle with honey and thyme, and give it a mix around so the rhubarb is well coated. Bake for 6 minutes or until they are soft enough to bite. Sprinkle with walnuts, place tray back in the oven for 2 minutes.
Meanwhile, mix the balsamic vinegar with olive oil and season with salt and pepper.
Thinly slice the fennel and toss with the rocket and spinach leaves, add the salad dressing, then toss again.
To plate, place salad on the bottom, crumble feta cheese on top, gently place rhubarb on top and sprinkle withe the toasted walnuts.