This week has been all about rhubarb. We spent this past weekend in Southwest Ontario and discovered Macklin's, a great place to stock up all on all your seasonal produce. I hadn't had much luck finding rhubarb in town, so decided to stock up when I saw in. An abundance of rhubarb meant a week of rhubarb themed recipes. I made these muffins, replacing roasted strawberries with roasted rhubarb; I made compote to top this weekend's birthday breakfast waffles; I may try to squeeze this in with the last 4 stalks that remain, and I was super inspired by this unique mango kale salad. Mangos are everywhere right now, so I decided to follow suite, but with a light fruit salad.
MANGO + BLACKBERRY FRUIT SALAD WITH A RHUBARB AND GINGER CREAM // serves several
4 mangoes (I used ataulfo, just-ripe)
1 carton blackberries
1-2 sprigs mint, chopped
rhubarb and ginger cream //
1 1/2 T coconut oil
1 cup chopped rhubarb
1/2 inch num of fresh ginger, peeled and roughly chopped
juice from 1 lime
1 tsp maple syrup
1 T olive oil
What to do:
Peel and slice mangoes. Slice along the pit to maximize usable fruit. Transfer to a bowl.
Heat 1/2 T coconut oil in a small pan over medium heat. Add the rhubarb and sautée until the fruit begins to soften and break up.
While the rhubarb is cooking, combine the remaining 1 T of coconut oil with all the remaining cream ingredients into the body of a blender or bullet. Once the rhubarb is ready, let cool for 1 minute before adding to the blender. Blend until smooth and creamy. The heat from the rhubarb will help the cream thicken.
There are a few ways to compile this salad. You can choose to toss all the fruit and cream together in a bowl before serving, or serve undressed, with a scoop of cream*. Either way, it will taste delicious.
*note: If storing for later, I would recommend dressing only when you choose to eat it. If bringing to a backyard bbq, toss beforehand.