I grew up believing I never really liked rhubarb. Now, that I’m older and wiser, I have realized that belief was simply due to the fact that I never much liked the items I was served made with the rhubarb: strawberry rhubarb pie and strawberry rhubarb jam. I adore strawberries, but when mixed with a cooked and slimy, slippery, bitter, tart stalk, I’m not a fan.

However, just a few years ago my husband revealed to me the fact that he and his brothers used to gnaw on and nosh on raw rhubarb straight from the garden!
I’m not sure why I found this to be so strange and mysterious, as I’m a raw veggie nosher each and every day.
He invited me to join him out in the garden.
Upon first “snap,” I was still a bit shocked at the bitter tang. I really, really liked the fresh crunch, though. And then it grew on me.
He suggested I sprinkle salt on to the stalk as a real treat.
And, of course, the salt hound that I am (have I been caught with my finger in the salt jar before? Yes!), I took a deep swoon.

For now, just as the rhubarb leaves the market, I’m still gripping, grasping, and holding on to my Indian Summer. I’m still baking with rhubarb.

And instead of sweet and sticky (slimy) rhubarb dessert, I’ve created a tart and savory Rhubarb Beet Salad.

Veggie lovers unite!

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Rhubarb Beet Salad

3 baby beets, roasted and peeled
3 large stalks fresh rhubarb, sliced at an angle
2 tsp. olive oil
1 tsp. sugar
1/4 tsp. ground nutmeg
1/4 tsp. sea salt
1/4 tsp. black pepper
2 Tbs. toasted chopped pecans
2 Tbs. feta cheese
juice and zest of 1/2 lemon

Slice the beets thinly and set aside.
In a medium skillet, heat the oil and add the sliced rhubarb, sugar, nutmeg, salt, and pepper. Cook until the stalks are just beginning to soften, but no more.
Allow the veggies to cool.
Toss with the sliced beets, chopped pecans, feta, and lemon.
Serve warm.