Rhubarb is one of my favorite fresh foods of spring. Crisps, cakes, breads, muffins, pies, and even sauce are so good. They are also problematic for me because I loose a bit of self-control and eat way too much, which means more calories, more sugary carbohydrates, and then of course the ‘food-guilt’! I was thinking how I like my Rhubarb Salsa and maybe I should eat it with lettuce or cabbage rather than chips. Tada! The notion of rhubarb dressing for crisp salad greens came to mind. The dressing is a bit sweet, a bit tart, a bit fruity, and is so good on a green salad. I love it on a bed of greens with warmed, leftover steak or chicken slices. It is equally good served warm with a few bacon crumbles for a wilted salad. The dressing would also make a good marinade for chicken or pork. Extend your rhubarb season by freezing cut rhubarb and next winter; enjoy a low-calorie taste of spring!
2 cups diced rhubarb – fresh or frozen
½ cup sugar or equivalent amount of sugar substitute
¼ cup apple cider vinegar
¾ cup diced strawberries (Raspberries work well too.)
1/8 cup water
3 tbsp finely grated onion (It will resemble a paste.)
1 ½ teaspoon Worchester sauce
½ teaspoon salt
optional – 1 tablespoon poppy or toasted sesame seeds
In a small saucepan heat the rhubarb, strawberries, vinegar, water, and sugar to a gentle simmer. Cook 5 additional minutes, stirring frequently. Pour the mixture into a fine strainer and allow the liquid to drain completely. In a pint jar with a lid add the remaining ingredients. Add the rhubarb liquid. Shake well to mix all the ingredients. Serve immediately over your favorite salad greens or cover and chill.