Baked rhubarb on lamb's lettuce

Ingredients for 4 servings:

• 4 stalk(s) rhubarb
• 1 tbsp, levelled sugar
• 300 g lamb’s lettuce
• 2 m.-large carrot(s)
• 2 spring onions
• 4 tbsp sunflower seeds
• 1 tbsp soy sauce
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp mustard
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with carrots and spring onions

Preheat the oven to 180°C. Trim and wash the rhubarb, trim the ends, and peel off any tough fibers. Cut the rhubarb into 1-2 cm thick pieces and toss with the sugar in a baking dish. Bake in the oven for about 20 minutes, until the rhubarb is tender but still firm to the bite. Meanwhile, wash the lamb’s lettuce and shake dry. Peel and coarsely grate the carrots. Trim and wash the spring onions, and slice them into fine rings. Roast the seeds in a dry pan. Finally, deglaze with soy sauce, remove from the pan, and let cool. For the dressing, whisk together the olive oil, apple cider vinegar, mustard, and honey until smooth. Season with salt and pepper. Toss the lettuce and carrots with the dressing. Arrange the rhubarb on top and sprinkle with the spring onions and seeds. You can also crumble feta cheese over the salad; it goes perfectly with the salad. Outside of rhubarb season, caramelized orange segments, mango or strawberries also go very well with it.