Don’t tell my friend asparagus, but rhubarb is my favorite of the swoony stalks that pop up each spring. I love the deep pink, bracingly bitter vegetable so much, in fact, that I became hell-bent on figuring out a new way to use her. Instead of sweetening her up, as usual, to make a pie or crumble, I amped up her inherent sourness with a quick bath in the pickling solution. The tangy result is, I must admit, utterly brilliant—especially in this grain bowl recipe when mingled with the creamy goat cheese, snappy raw spring veg, nutty wheat berries, and herby vinaigrette.
Make this ahead of time for a quick and easy weekday lunch, an impromptu picnic in the park, or a delicious side for your next gathering at home—we guarantee it will be a hit! My swoon tip for plating a salad with so many different components is to layer them to ensure that the prettiest ones are front and center. Here, the rosy rhubarb; vibrant, bias-cut snap peas; and sculptural mint sprigs are added to the bowl on top of the yummy—but less handsome—grains.
Read on for this delicious grain bowl recipe and be sure to tag us on Instagram @eyeswoon to share your creations at home. For more delicious salad recipes, visit our recipe archive with options that range from healthy to decadent.