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Prep
Difficulty
Easy
Time
Estimate
45 mins
Sauté the onions and then mushrooms. Make the crumble topping. Assemble and bake. Wipe out the skillet and cook the rhubarb in it. Toss the snap peas and rhubarb together right after the crumble comes out of the oven.
Almost a tart without the fruit, but easier to toss together with a garlicky-herb crumble on top. Substitute breadcrumbs if you cannot find almond meal or flour.
Rhubarb is breaking away from its usual partner, strawberry, lending its tangy brightness to naturally sweet snap peas for a delightful salad with a sprinkle of walnuts, crumble of feta cheese and handful of bitter arugula. If you skip the feta just add a pinch more salt.
