I'm sorry but not sorry for bringing you a third rhubarb recipe in two weeks.
First there was thisfollowed swiftly by theseboth of them the cat's pajamas! This one is a smidge different though..it's a salad. Yup awith slivers of rhubarb and a circle of fried goat cheese sitting on top like a boss.
![Baby kale leaves and rhubarb topped with pan fried goat cheese](https://cdn.prod.website-files.com/650da880c415cb1e80784a45/651e54e0e501a1138b28c14f_rhubarb-kale-salad-01-466x700.jpeg)
I was almost about to pull the plug on this recipe as I was making it. Have you ever tasted raw rhubarb? It's like eating a lemon, tart is way too kind a word for it. No wonder my mom would have me eat it straight from our garden coated in sugar. Seriously though any rhubarb recipe I've ever made has been cooked in some kind of sweetener so using it raw was a new one for me. I had to balance it out with something sweet.
![Fresh green kale leaves with a honey orange dressing](https://cdn.prod.website-files.com/650da880c415cb1e80784a45/651e54e1e501a1138b28c152_rhubarb-kale-salad-03-466x700.jpeg)
Honey was added to the dressing along with some orange juice and it was better but still a little bitter. For a second I thought about dowsing the plate in powdered sugar and calling it new fusion cuisine. If you see that happen in the future, remember I called it. Some toasted hazelnuts and brown sugar added just enough sweetness to save it from the fail section. I used kale for the greens but hang on these were baby kale leaves from not the heavy chewy bunch kale you usually see. This kept the salad nice and light and the dressing was perfect. You could skip the fried goat cheese but good lord why would you? It's perfect with the salad and I love the crunchy panko coating with the soft creamy inside. This healthy Kale Salad with Goat Cheese and Rhubarb is a keeper!