• 4 cups lettuce or spinach (or a combination)
  • 2 cups rhubarb, coarsely chopped
  • 2 tablespoons water
  • 2 tablespoons sugar
  • ¼ teaspoon ginger
  • Dressing:
  • ⅓ cup blue cheese
  • 5 tablespoons apple cider vinegar
  • 3 tablespoons olive oil

This seasonal favorite is more versatile than you think
Tales of the Dinner Belle
By Brenda Stanley
It’s rhubarb season and when this time of year rolls around I love making all types of rhubarb recipes. However, most of the dishes I make are desserts. But I’ve found a recipe that uses it in a non-traditional way, and I love it. Rhubarb is a tart fruit that has a consistency similar to celery. When it is cooked, it releases a juice that is tangy and a little sweet. Combined with other ingredients, my rhubarb blue cheese salad is a great summer dish. I love the distinct flavors and textures in this salad. Served outside on the deck or patio, this is another great way to enjoy this seasonal favorite.
Belle’s Rhubarb Blue Cheese Salad
4 cups lettuce or spinach (or a combination)
2 cups rhubarb, coarsely chopped
2 tablespoons water
2 tablespoons sugar
¼ teaspoon ginger
Dressing:
⅓ cup blue cheese
5 tablespoons apple cider vinegar
3 tablespoons olive oil
In a small saucepan combine sugar, ginger, rhubarb and water on medium heat. Cover once it begins to bubble and let simmer for about 5 minutes. Do let the rhubarb get mushy.
In a bowl, mash the blue cheese into the white wine vinegar. Add in olive oil and whisk until well blended. Place lettuce or spinach in a large bowl and toss with most of the dressing. Place in serving dishes and top with the rhubarb and drizzle with a little more of the dressing.