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Rhubarb Vinaigrette

A vibrant and tangy dressing made with fresh rhubarb, perfect for elevating salads and grilled dishes.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Condiment, Salad Dressing
Cuisine: American, French
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rhubarb, chopped Fresh and vibrant, the star of the show!
  • 1/2 cup apple cider vinegar For that tangy kick.
  • 1/4 cup olive oil For richness and smooth texture.
  • 2 tablespoons honey or maple syrup For sweetness.
  • to taste Salt and pepper To bring it all together.

Method
 

Preparation
  1. Start by washing the rhubarb thoroughly. Then, chop it into small pieces—think of quarter-inch chunks for perfect blending.
  2. In a small saucepan, add the chopped rhubarb and a splash of water. Cook on medium heat for about 5-7 minutes or until the rhubarb starts to soften and break down.
  3. Transfer the cooked rhubarb mixture into a blender. Add the apple cider vinegar, olive oil, honey (or maple syrup), and a pinch of salt and pepper. Blend until smooth.
  4. Give your vinaigrette a taste! If you prefer it sweeter, feel free to add a little more honey or maple syrup, and if you want more acidity, throw in a touch more vinegar.
  5. Once blended, transfer your vinaigrette into a jar or container. Allow it to cool and then refrigerate for at least 30 minutes to let those flavors meld beautifully.

Notes

This vinaigrette can separate while sitting, so give it a good shake or stir before serving. You can substitute honey with agave syrup or maple syrup for a vegan option. It can be frozen in ice cube trays for later use.