In Season: Rhubarb. Featuring rhubarb health benefits, cooking and storage tips, and recipes, including a honey roasted rhubarb salad with fennel and mint!
Honey Roasted Rhubarb Salad with Fennel and Mint
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
Servings: 2 servings
Calories: 394 kcal
Author: Abra Pappa
  • 2 stalks of rhubarb cut into 1 inch pieces
  • 1/4 cup honey
  • 1/2 bulb fennel sliced very thin
  • 2 tbsp fresh mint sliced thin
  • Butter lettuce leaves - about 4 cups
  • fennel fronds
  • 2 tbsp roasted pine nuts
  • 2 tbsp fresh feta cheese
  • 2 tbsp olive oil
  • sea salt
  • squeeze of meyer lemon juice
  • zest of 1 meyer lemon
  1. Preheat oven to 450
  2. Toss rhubarb with honey and allow to sit for 5 minutes
  3. Roast in oven for 5-8 minutes, until just tender. Allow to cool
  4. In the meantime toast pine nuts in oven until slightly brown.
  5. In a large bowl toss fennel, mint, and lettuce with olive oil, salt, and meyer lemon juice
  6. Arrange greens on 4 plates. To each plate add a few slices of rhubarb, pine nuts, feta, fennel fronds, and lemon zest. Drizzle some of the honey liquid from roasted rhubarb over top.
Nutrition Facts
Honey Roasted Rhubarb Salad with Fennel and Mint
Amount Per Serving
Calories 394 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 224mg10%
Potassium 470mg13%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 36g40%
Protein 5g10%
Vitamin A 270IU5%
Vitamin C 11.6mg14%
Calcium 156mg16%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.