When I think rhubarb, I think custard...
The cartoon of course but it's mainly the crumble I was going with.
It's always been a sweet dish for me, I guess because of the sour taste, anyone who's siblings force-fed them raw beetroot as a child will share similar caution when some suggests a plate of raw rhubarb salad.
But I'll give anything a try... once.
I made this with four small sticks and half a beetroot.
I sliced diagonally two sticks (obviously the angle isn't really important, I just think it looks pretty) I love my Julianne peeler but the slicers don't work on rhubarb, it does, however peel very easily - think cheese strings - so I shredded the next two into a bowl.
Sprinkle a pinch or two of salt over the rhubarb and mix a little, then leave for ten minutes. In the meantime, grate your beetroot (as long as you use organic beetroots you can grate the with the skin on, that way you won't get red hands.)
After ten minutes give the rhubarb a rinse and drain then add some leaves and the beetroot, I used a handful of lettuce and spinach leaves here, then covered in a simple dressing of pomegranate molasses, apple cider vinegar and hemp oil, topped with some flaked almonds or feta and you're good to go.
Go on, give it a try.