Toss rhubarb with honey and allow to sit for 5 minutes
Roast in oven for 5-8 minutes, until just tender. Allow to cool
In the meantime toast pine nuts in oven until slightly brown.
In a large bowl toss fennel, mint, and lettuce with olive oil, salt, and meyer lemon juice
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.