Spring Rhubarb Salad


  • Prep Time20 mins
  • Total Time1 hr 20 mins
  • Makes8 servings
Spring Rhubarb Salad

Photo, Erik Putz.

Chatelaine Triple Tested


  • 1/2 cup red wine vinegar

  • 1/3 cup granulated sugar

  • 1 tsp salt

  • 2 stalks of rhubarb, cut into 1/4-in.-thick pieces (2 cups)


  • 3 tbsp pickling liquid, (from mixture above)

  • 1 tsp Dijon mustard

  • Pinch of pepper

  • 2 tbsp olive oil

  • 6 cups mixed greens

  • 1 watermelon radish, thinly sliced

  • 1 1/2 cups sugar snap peas, trimmed and halved lengthwise

  • 1/2 75-g pkg pea shoots, (2 cups)

  • 1/4 cup chives, cut into 1-in. pieces

  • 3 tbsp sunflower seeds


  • PICKLE: Bring vinegar, sugar and salt to a simmer in a small pot over medium-high. Cook, stirring until sugar is dissolved, about 1 min. Place rhubarb in a bowl, then pour in vinegar mixture to cover. Let stand at room temperature for 1 hr.

  • SALAD: Whisk pickling liquid, Dijon and pepper in a small bowl. Drizzle in oil, whisking constantly.

  • COMBINE greens, radish, snap peas, pea shoots and chives in a large bowl. Drizzle with some dressing, tossing gently to lightly coat. Transfer to a platter, then scatter rhubarb and sunflower seeds overtop.

Nutrition (per serving)

Calories 82, Protein 2g, Carbohydrates 7g, Fat 5g, Fibre 2g, Sodium 115mg.

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