I ♥︎ Rhubarb!

A few of the ingredients for the Maple Tossed Rhubarb & Puy Salad

A few of the ingredients for the Maple Tossed Rhubarb & Puy Salad

I recently discovered Green Kitchen Stories and one of the recipes that caught my eye is the Maple Tossed Rhubarb & Puy Salad. I love summer lentil salads, and the mixture of fruits and vegetables with goat cheese (my substitute for feta) and basil sounded so delicious! Koen’s family from Canada was visiting and I decided to make this salad. This was exciting for me, because I’ve actually never made anything with rhubarb before. I wasn’t even sure how it tasted – sour it turns out! Before making the salad I wanted to look up a few things about rhubarb:

  • Can you eat it raw? Yes.
  • Can you eat green rhubarb? Yes, but people like the red ones for aesthetics but the taste is the same.

The salad is really easy to make – just cooking the lentils and chopping the produce. What a great combination of flavors! There were no leftovers, so that’s always a great sign!

Maple Tossed Rhubarb & Puy Salad

Maple Tossed Rhubarb & Puy Salad

You can’t buy rhubarb per stick, so I still had a few pieces leftover after making the lentil salad. Because I just ate raw rhubarb, I wanted to try baking it. Luckily My New Roots has an amazing recipe for Chia Rhubarb Apricot Muffins – yum! The muffins use chia seed gel (chia seeds soaked in water) instead of eggs to bind the ingredients together while adding a lot of nutrients. I did make two changes – I substituted the olive oil with coconut oil and I made mini muffins because it’s the only muffin pan I have. This really is the perfect breakfast muffin!

A few key ingredients

A few key ingredients

 

Nothing like fresh scraped vanilla!

Nothing like fresh scraped vanilla!

 

The batter

The batter

 

Topped with oats and pumpkin seeds, ready to go in the oven

Topped with oats and pumpkin seeds, ready to go in the oven

 

Chia Rhubarb Apricot Muffins...mmm....

Chia Rhubarb Apricot Muffins…mmm….

 

More vegetarian dishes:

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