There seems to be a misconception about rhubarb., that it is only good to eat if it's in a pie. I have offered many a people a few stalks over the past few weeks but everyone says that they don't want to make a pie (but I could make one for them) My response is always "make your own damn pie!" and "do you really think that pie is the only way to eat rhubarb?" They answer with yes. Oh my oh my people, your missing out.
So here I am telling you that rhubarb does not need to be made into a pie (but is great made into a pie) Rhubarb is so much more then that and can be used in all sort of sweet things, but also all sorts of savory things too. Like this slaw. Mixing some fresh rhubarb into an ordinary bowl of veggies brings a nice bright tart freshness that taste like spring and all things good.
And if you, like me, have a shit ton of rhubarb growing in the yard, you find all sorts of great ways to eat it up.
Rhubarb coleslaw. Keeping things fresh.
The stuff. Rhubarb, cabbage, a couple carrots ans an onion. Apple cider vinegar, salt and pepper, a lemon and some honey to round it all out.
Start by heating up the vinegar. This can be done on stove or in the microwave... I used the microwave (one less dish) Once the vinegar is good and hot, mix in the honey until it dissolves
Thinly slice the rhubarb stalks then cut into short pieces.
Rhubarb goes into bowl to get the fist soak of the warm vinegar.
Julienne or finely chop the cabbage, onion, and carrots into pieces that you think will fit into your mouth nicely.
All those veggies join the rhubarb in the bowl. In goes the zest and juice of lemon and some salt and pepper.
Toss it all around. And let sit. 20 minutes, 3 hours, or overnight. This is one of those salads that tastes better with a time.
But you can eat it whenever because it will taste good whenever.
Enjoy the weekend, eat some rhubarb.
-C
Rhubarb Coleslaw
- 2-3 stalks rhubarb
- 1 small or half or a large head of cabbage
- 1 small red onion
- 2 carrots
- 1 lemon
- 1/3 cup apple cider vinegar
- 1 tablespoon honey or agave
- salt and pepper
Place vinegar in a microwave safe dish and heat for about 2 minutes. Or you can also heat it in a pot on the stove. Place hot vinegar in a large bowl and mix in the honey until it's fully dissolved.
Slice the rhubarb stalks thin and short. Place rhubarb into warm vinegar, mix around and set aside. Shred the cabbage, thinly slice the onion, and julienne or thinly slice the carrots and cut into short pieces. Place all this good stuff into the bowl with the rhubarb. Add in the zest and juice of the lemon and sprinkle with about a teaspoon each of salt and pepper. Toss it all around and let it sit for at least a 20 minutes so all the flavors meld together. Serve cold or at room temperature.
Tastes even better made a day ahead and places in the fridge.