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Rhubarb Vinaigrette

Yields1 Serving

 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

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.)


Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil.