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!
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!
More vegetarian dishes: