I was looking for something to do with gooseberries and rhubarb, without making a dessert, looking for something to bring out their tartness in a main dish (although this could be served as a side). I used the dried wakame seaweed from Emerald Cove, the pack that says "ready to use" -- these are small flakes that are easy to manage. You can replace this with a 1/4 teaspoon of salt.