Try a fruit slaw. Rhubarb’s natural tartness makes for a unique medium. Its texture lends the same crunchy boldness that cabbage would in a traditional slaw. Allot time for overnight refrigeration – the rhubarb in this recipe sits in brine overnight.
- 1/2 pound rhubarb, julienned (again, best with a mandoline, or chop rhubarb with a small knife)
- 1 cup apple cider vinegar
- 3/4 cup light brown sugar
- 1/4 cup ginger, peeled and sliced
- 2 shallots, chopped
- 3/4 Tablespoon red pepper flakes
- 3/4 Tablespoon mustard seeds
- 1/2 small cabbage, thinly shredded
- 1 Tablespoon olive oil
- 1 Tablespoon salt
- 1 Tablespoon pepper
Place rhubarb in a large heat-proof bowl, then set aside.
Boil vinegar, salt, pepper, brown sugar, ginger, garlic, red pepper flakes and mustard seeds.
Pour mixture over rhubarb and allow to cool. Refrigerate overnight.
Drain rhubarb, reserving 1/2 cup of the liquid. Toss rhubarb with cabbage, liquid mixture and olive oil.
Refrigerate for at least 2 hours, until cabbage softens just a bit.