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Mystery Box: Summer Rhubarb Salad

Serves 4 45 minute prep time

By Collin McDougall on June 6, 2016

Mystery Box: Summer Rhubarb Salad

Did you know rhubarb has a savory side? Balance out earthy greens with sweet summer fruit and a perfectly tart rhubarb vinaigrette. This dressing makes enough to serve 8 to 10 people. Feel free to keep it in your fridge for lunch salads for up to a week.


  • Rhubarb Vinaigrette Dressing
  • 2 cups chopped rhubarb
  • ½ cup water
  • 3 Tbsp Dijon mustard
  • 2 Tbsp wine vinegar (red or white)
  • ½ cup olive oil
  • 3 Tbsp maple syrup
  • 1 small shallot, quartered
  • 1 tsp pepper
  • 1 Tbsp poppyseeds
  • Roasted Rhubarb
  • 2 cups chopped rhubarb
  • ½ cup sugar
  • Salad
  • Rhubarb Vinaigrette Dressing
  • Roasted Rhubarb

  • 1 bunch kale
  • 1 pint strawberries, quartered
  • 1 orange, sliced
  • ½ cup mint
  • Toasted hazelnuts (or almonds)
  • Pepper (to taste)


  • Rhubarb Vinaigrette Dressing

    1. Boil rhubarb in water until it breaks down—approximately 5 minutes.
    2. Once cooled, blend boiled rhubarb, Dijon mustard, vinegar, oil, maple syrup, pepper, and shallot until well combined and smooth.
    3. Stir in poppy seeds.
    4. Store in a glass container in fridge up to 7 days.
  • Roasted Rhubarb

    1. Preheat oven to 450ºF.
    2. Toss rhubarb with sugar in a bowl until well coated; let stand, stirring once or twice, for about 10 minutes.
    3. Spread in an even layer on a rimmed baking sheet and roast until still firm, but just beginning to soften (about 5 minutes).
    4. Let cool for about 10 minutes and set aside to top salad with.
  • Summer Rhubarb Salad

    1. Wash and tear kale, and roughly chop or tear mint and combine with strawberries and orange slices in a large salad bowl.
    2. Add dressing.
    3. Once well-dressed, top with toasted hazelnuts and roasted rhubarb and grind some fresh pepper on top.
    4. Optional: To create rhubarb spiral garnishes, blanch some extra rhubarb and slice lengthwise down the stalk. Roll the rhubarb by hand to make spirals, and hold together with a toothpick.
    5. VOILA!

Collin McDougall

Collin has many likes, but dislikes writing about himself, especially in third person. And while some of those dislikes –running, swimming, not-being active, onions– turned into likes –ran marathons, do triathlons, appreciate recovery time– writing in third person is not likely to be one of those things. Collin (*sigh*), a former professional student (9-years of schooling to get degrees in writing and design and a Masters in Information Design), now focuses on trying to create information that is easy to engage with and enriches people’s lives, but still does not have a taste for raw onions.
Collin McDougall

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