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!

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