From what I understand, rhubarb isn’t particularly in season right this minute, so I now understand why I had such an issue finding it.
That being said, you should make this salad, and make it immediately. It’s really easy to make, and delicious, and since I found it in Weight Watchers Magazine, it’s pretty good for you! It also has really great color. (If you’re wondering, the WW Points value on this one is 3!)
Warm Potato, Green Bean, and Rhubarb Salad
Serves 6 (supposedly)
Ingredients
1/2 lb. rhubarb, cut into 3/4-inch pieces (I used two long stalks of it)
2 Tbsp. confectioners’ sugar
6 small red potatoes, scrubbed and quartered
4 shallots, peeled and quartered
2 Tbsp. extra virgin olive oil
2 garlic cloves, minced
1/2 tsp. salt, divided in half
1/2 tsp. pepper, divided in half
1 lb. fresh green beans, trimmed
Preheat oven to 400°F. Line two large baking sheets with parchment paper (or aluminum foil, like I did because I didn’t have parchment paper.)
Spread the rhubarb in a single layer over one of the baking sheets. Sift the sugar evenly over the top.
Toss the potatoes, shallots, oil, garlic, half the salt and half the pepper on the second baking sheet.
Place both sheets in the oven at the same time, rhubarb on the upper rack and the potatoes on a lower one.
Roast until potatoes and rhubarb are tender. This will take about 13 minutes for the rhubarb and 23-25 minutes for the potatoes.
Remove the pans from the oven and cool.
Bring a large saucepan of salted water to a boil, add the green beans, and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl.
Add the potato mixture and rhubarb to the bowl with the rest of the salt and pepper, and toss gently to mix.
This really is the prettiest salad I’ve ever made!
