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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.
The tangy flavor of rhubarb is used to brighten up earthy beets. Basically any quantity of each veggie will do, but a 1:1 ratio is a nice balance of the flavors.
Maple glazed rhubarb is tossed with mint & peas to create a tangy, yet slightly sweet, side dish. Fresh peas are ideal, but frozen peas can work in a pinch if necessary. Just be sure to use fresh mint.
This unlikely trio comes together with the heartiness of the beans, tanginess of rhubarb and candy-like sweet potatoes. A simple vinaigrette and shreds of greens completes this vegan main dish. If starting with dry mung beans, start by soaking them the night prior. Faster cooking lentils or even canned small beans such as adzuki could be used instead. Use twice as many beans as called for in the recipe.
Creamy dollops of ricotta cheese are dispersed between thin, sweet roasted pears spread on top a garlic-oil sauce. I fell in love with this pizza topping combination when I lived in Seattle and it was occasionally offered by the slice at Pagliacci Pizza.
