Rhubarb and goats’ cheese salad

19th May 2015

https://static.wixstatic.com/media/0ae382_9d73835c80d54046abe324547ef13562.jpg/v1/fill/w_270,h_192,al_c,lg_1,q_80/0ae382_9d73835c80d54046abe324547ef13562.webpPrep time: 30 mins
Cook time: 10-30 mins
Ready time: 40-60mins


  • 60g/2¼oz butter
  • 4 tsp sugar
  • 100g/3½oz rhubarb, cut into batons
  • 4 tsp port
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 tsp mustard
  • sea salt and freshly ground black pepper
  • baby salad leaves
  • 50g/1¾oz hard goats’ cheese, crumbled


  • Melt the butter in a frying pan then add the sugar. Place the rhubarb in the pan and cook quickly until just tender. Remove the rhubarb from the pan and set aside to cool
  • Deglaze the frying pan with the port and set aside
  • Mix together the oil, lemon juice and mustard and season with sea salt and freshly ground black pepper. Make a loose ball of the salad leaves in the palm of your hand, place in the centre of each plate and dress with the olive oil mixture.
  • Make criss-cross patterns around the leaves with the rhubarb batons, sprinkle the goats’ cheese over and around the rhubarb and finish with a drizzle of the port glaze.

Source: www.bbc.co.uk