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Rhubarb dressing with salad greens and sliced rhubarb.

Rhubarb Vinaigrette

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5 from 1 review

Rhubarb Vinaigrette adds beautiful notes of sweet and tart to your salads. This lovely dressing is a great use for extra rhubarb, and yet another way to cook with it if you are looking for new ideas!

  • Total Time: 7 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 stalk of Rhubarb (about 1/2 cup chopped)
  • 3 Tbsp of Water
  • 1/3 cup of Avocado Oil
  • 2 Tbsp of Honey
  • 2 Tbsp of White Balsamic Vinegar
  • 1/2 tsp of Salt
  • 12 Pink Peppercorns

Instructions

  1. Cut the rhubarb into 1/2 inch thick slices until you have half a cup. This should be about one stalk of rhubarb.
  2. Add the rhubarb and the 3 Tbsp of water to a small saucepan. Cook the rhubarb and the water over medium heat for about 5 minutes, until the rhubarb has softened and mashes easily with a wooden spoon and the3 water has cooked off.
  3. Add the 1/3 cup of oil, the 2Tbsp of honey, the 2 Tbsp of white balsamic, the 1/2 tsp of salt, and the 12 pink peppercorns to a tall jar or the cup that came with your immersion blender.
  4. Add the cooked rhubarb to the container and blend until smooth.
  5. Use the vinaigrette right away, or refrigerate until ready to use.

Notes

If you can't find white balsdamic vinegar, champagne vinegar is a good substitute.

If you want your dressing to have more or less kick, you can either add more pink peppercorns, or use less.

This dressing will keep for up to ten days refrigerated. It will need a good shake each time before using, as it can separate a bit.

Be sure to cut off any greens that may be on your rhubarb stalks and discard them. Don't eat them! See the blog post for more info on this.

This dressing is great on most any salad, especially one that has some acidic tang to it, such as goat cheese or feta. The slight sweetness plays well with those flavors. Salads with fruit such as berries or kiwi is wonderful too.

You can double or even triple this recipe if you need to make a larger amount.

If you like to freeze extra rhubarb to use after the season has ended, this dressing is a nice way to use it up.

Nutrition

  • Serving Size: 1
  • Calories: 148
  • Sugar: 7
  • Sodium: 197
  • Fat: 12
  • Saturated Fat: 1
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 11
  • Fiber: 2
  • Protein: 1
  • Cholesterol: 0

Find it online: https://thecoppertable.com/rhubarb-vinaigrette/