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Lilly’s Table

 
 
Rhubarb, Mung Beans & Sweet Potatoes
© Lillys-Table.com Photo of Rhubarb & Snap Peas
 

Tags: vegetarian Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Rhubarb & Snap Peas

from Rhubarb Snap Pea & Mung Bean Salad, the Week of June 5, 2016.
View the next recipe for this meal.

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.

Ingredients

  • ¾ cup rhubarb, 1 inch pieces
  • ¼ cup water
  • 1 tablespoon maple syrup, or honey
  • 2 cups snap peas, trimmed
  • ¼ cup walnuts
  • 1 cup arugula, or spinach
  • 1 ounce feta cheese, crumbled, optional or nuts to make it vegan
  • ¼ teaspoon salt
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Place the chunks of rhubarb, water and maple syrup in a skillet over medium heat. Cover with a lid and bring up to a simmer. Once the rhubarb is softened and just a bit of liquid remains, toss in the crumbled walnuts. They will suck up the remaining liquid and be sweetened in the process. Remove from the heat to cool slightly.

Meanwhile, wash and dry the arugula. Cut the snap peas into bite sized chunks. Toss the rhubarb, snap peas, arugula, and feta cheese with the salt & pepper. Taste. Add a pinch more salt & pepper if desired.