Sunday, June 26, 2016

Rhubarb Vinaigrette

What do you think of when you think of rhubarb?  In my kitchen, I think dessert.  Rhubarb can be used in so much more than just desserts.  How about a beautiful salad dressing?  Tart rhubarb makes a delicious base for a vinaigrette.  I neglected to get a photo in the jar but if you look closely you can see how beautiful it is from this photo.



Rhubarb Vinaigrette
Recipe Courtesy of Dinner with Julie

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



3 comments:

  1. Very interesting! I do think it would be very tasty:@)

    ReplyDelete
  2. Oh my gosh, I would have never thought of it. What a great idea and can't wait to try it, Julie!

    ReplyDelete
  3. Sounds like a beautiful way to dress a salad!

    ReplyDelete

Thanks for commenting on my blog!