What’s growing on … a look at what’s growing in the garden and a suggestion about what to do with it.
It’s rhubarb time. And if you think rhubarb is only for pies, think again. Try it in a sauce or salad, use it with meat, add it to your curry. Rhubarb is really versatile and can go sweet or savoury. Here’s a really easy way to prepare it to add to any salad.
Wash a few stalks of rhubarb and saute them in a pat of butter for about 5 minutes or until tender but crisp. While still in the pan, add a drizzle of honey and balsamic vinegar. Tear a handful of arugula and spinach leaves into a bowl, add the rhubarb, some chopped basil leaves, a handful of sprouts – alfalfa, pea, sunflower – and crumble a bit of goat cheese over top. Toasted sunflower or pumpkin seeds would make a nice crunchy addition. Dress simply with a good olive oil and lemon juice.