Rhubarb vinaigrette is delicious on salads and in marinades! It is ridiculously easy to make and the flavor is so fresh and fruity!
When rhubarb comes into season, all I want to do it preserve that tangy, fresh flavor to enjoy later in the year!
This recipe can be made with fresh or frozen rhubarb and takes about 10 minute to make.
Freeze your rhubarb when it’s fresh and you can make a batch of this delicious vinaigrette, to brighten up your salads and marinades, any time of the year.
Important notes about rhubarb
Rhubarb a leafy green plant, the only part of the plant that is edible is the leaf stalks (petioles). The leaf and roots contain oxalic acid and are poisionous!
What you need
- rhubarb, fresh or frozen
- orange juice
- rhubarb vinegar (can substitute another vinegar, see recipe)
- mild oil
- onion, grated
- garlic, grated
How to make it
- Chop rhubarb. Add to pot with orange juice and a bit of water.
- Bring to boil. Turn down to simmer. Simmer about 5 minutes, until rhubarb is very tender.
- Allow to cool. Place in food processor container and blend until smooth.
- Grate onion and garlic directly over food processor bowl. Add remaining ingredients with a pinch of salt and pepper to taste.
- Blend again until incorporated. Stream in oil in a thin stream, until dressing is emulsified.
- Place in cruet and store until needed.
How to use it
- Strawberry Pecan Salad
- easy marinade for chicken or fish
- pasta salad dressing
- addition to coleslaw dressing
- addition to potato salad
Other delicious uses for rhubarb
Tools I use
Contains affiliate links.
Want to learn how to grow your own rhubarb? These articles are packed full of information about how to get that big harvest by the end of the season!
Don’t miss How to Start a Garden Series! The first part is Planning Your Garden.
The fourth is Garden Maintenance.
The last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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Enjoy! And have fun cooking!
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- 1 cup rhubarb chopped
- 2 tbsp orange juice
- 2 tbsp honey
- 3 tbsp rhubarb vinegar can substitute white, apple cider, champagne white wine or white balsamic vinegar
- 1 tbsp Onion grated
- 1 tsp garlic grated
- salt and pepper to taste
- 1/4 cup olive oil see substitutions in recipe notes
- Chop rhubarb. Add to small saucepan with orange juice and a splash of water.
- Bring to boil. Cook down until rhubarb is very tender.
- Add cooked down rhubarb, honey, onion, garlic, and salt and pepper to food processor.
- Process until smooth.
- Stream in oil in a thin stream, with food processor running, until dressing is emulsified and frothy.
- Store in cruet, refrigerated for at least a couple months, up to about 6 months.