The rhubarb that I planted years and years ago has finally decided to flourish. I suppose that means it actually likes where I planted it and is going to stick around. This is really exciting to me, cause I love rhubarb. I love how the big green leaves and the slender pink stalks look in the garden. And of course, I love to eat it. Usually I turn to sweet applications - like coffee cake, muffins, my favourite Rhubarb Sour Cream Pie or a simple compote for ice cream. But I've got lots of it this year and, apart from freezing it or sharing with the neighbours, I want to make sure none of it goes to waste. So stumbling upon the idea of rhubarb vinaigrette at a local farm stand earlier this week was brilliant timing. What a great way to showcase the sharp tang of rhubarb (it's used in place of the acid in a vinaigrette), use up loads of it and increase my greens consumption. That's what I call a win, win win! Here's how I made it: In a saucepan, combine 2 cups fresh or frozen (but not thawed) chopped rhubarb and 1/2 cup water. Bring to boil, reduce heat and simmer until rhubarb is broken down and the mixture is loose, but not watery. This takes about 5 minutes. Let it cool in the saucepan for 10 minutes. Transfer to a blender. Add 4 tsp maple syrup, 1 tsp white wine vinegar, 1 tsp Dijon mustard and a generous pinch each (or to taste) of salt and pepper. Puree until smooth. Remove the tiny lid at the top of the blender and slowly pour in 1/2 cup extra-virgin olive oil while the motor is running until the dressing is a soft, pale pink, totally emulsified (smooth) and has the consistency of a thick (but pourable) salad dressing - this will take only 1 to 2 minutes. And now for the salad. As with any good salad, this one combines a mix of textures (tender herbs, crisp lettuce, soft fruit, crunchy nuts) and a combo of complimentary flavours. I used baby kale as the base (cause it's my favourite!), added orange segments and fresh strawberry slices because those are natural partner to rhubarb, cooked chicken slices (cause I had some left over from dinner last night, but I'm thinking crumbled cooked bacon would be out of this world in this salad), a handful of toasted sliced almonds and a handful of fresh parsley and chives from my garden. Then top it all off with a generous drizzle of the rhubarb vinaigrette. The result? A delightful salad that I look forward to eating all summer long while I do my best to consume the fruits of my rhubarb patch labours! images: Rheanna Kish