Rhubarb Vinaigrette
Rhubarb Vinaigrette
AuthorJulie
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too)
2 tsp. grainy Dijon mustard (or to taste)
1/4 cup canola or mild olive oil
1
In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. (I've done it warm too, and it's just fine.)
2
Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil.
Ingredients
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too)
2 tsp. grainy Dijon mustard (or to taste)
1/4 cup canola or mild olive oil
Directions
1
In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. (I've done it warm too, and it's just fine.)
2
Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil.
