Dressing • ¼ cup orange juice • 1 tsp dijon mustard •2 Tbsp olive oil • Salt and pepper, to taste
1. Cut the rhubarb into 10cm pieces. With a potato peeler, peel into thin strips. Place strips in a colander and sprinkle over salt and sugar. Leave to sit for 10-15 minutes to extract juices and let flavour develop. Pat excess juice off, but there is no need to rinse.