Notes

Recipe and photo by Emma Frisch

• Prep Time: 10 minutes
• Cook time: 5 minutes
• Yield: 6-8

A bright, tangy and honey-sweetened salad that you’ll want to pass around in one jar, with umpteen forks.

Ingredients

• Rhubarb – 1 pound, sliced into 1/2-inch pieces
• Watermelon – 2 cups, chopped into 1/2-inch cubes
• Maple Syrup – 1/4 cup
• Water – 2 tablespoons
• 1 lime – Zested and juiced

Instructions

1. In a large bowl, add the sliced rhubarb.
2. Zest the lime and set the zest aside.
3. In a small saucepot, bring the maple syrup and water to a simmer until it is full incorporated. Squeeze the juice from the lime into the simple syrup. Continue to simmer until it is reduced by a third in volume.
4. Pour the simple syrup over the rhubarb and refrigerate for at least an hour, or overnight.
5. When ready to serve, cube the watermelon and toss in with the rhubarb.  Toss in the lime zest last.
6. Serve in a bowl or pack in jars for easy transportation to your favorite picnic spot.

For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com

This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!

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