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    Home » Sauces / Dips / Dressings » Rhubarb Vinaigrette

    Rhubarb Vinaigrette

    Posted on July 16, 2020 By Beth Neels

    152 shares
    Jump to Recipe Print Recipe
    Rhubarb vinaigrette Pinterest image with text overlay.
    Rhubarb vinaigrette Pinterest image with text overlay.
    Rhubarb vinaigrette Pinterest image with text overlay.
    Rhubarb vinaigrette Pinterest image with text overlay.
    Rhubarb vinaigrette Pinterest image with text overlay.

    Rhubarb vinaigrette is delicious on salads and in marinades! It is ridiculously easy to make and the flavor is so fresh and fruity!

    Rhubarb vinaigrette in glass cruet.

    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.

    Spinach salad with rhubarb vinaigrette.

    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.

    Rhubarb plant growing in grass.

    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!

    Spinach salad on white plate topped with vinaigrette.

    What you need

    • rhubarb, fresh or frozen
    • orange juice
    • honey
    • rhubarb vinegar (can substitute another vinegar, see recipe)
    • mild oil
    • onion, grated
    • garlic, grated
    • salt
    • pepper
    Vinaigrette ingredients; vinegar, onion, garlic, rhubarb, honey, orange juice, oil.

    How to make it

    1. Chop rhubarb. Add to pot with orange juice and a bit of water.
    2. Bring to boil. Turn down to simmer. Simmer about 5 minutes, until rhubarb is very tender.
    3. Allow to cool. Place in food processor container and blend until smooth.
    4. Grate onion and garlic directly over food processor bowl. Add remaining ingredients with a pinch of salt and pepper to taste.
    5. Blend again until incorporated. Stream in oil in a thin stream, until dressing is emulsified.
    6. Place in cruet and store until needed.
    Orange juice and rhubarb is small pan. Cooked rhubarb. Rhubarb, onion, garlic honey in food processor. Streaming in oil. Emulsified dressing in food processor.

    How to use it

    • Strawberry Pecan Salad
    • easy marinade for chicken or fish
    • pasta salad dressing
    • addition to coleslaw dressing
    • addition to potato salad
    Pink rhubarb vinaigrette in cruet.

    Other delicious uses for rhubarb

    • Rhubarb pie
    • Rhubarb crisp
    • How to Freeze Rhubarb
    • Rhubarb vinegar
    • Rhubarb jam
    Cruet of rhubarb vinaigrette with large spinach salad.

    More homemade dressings

    • Chive vinaigrette
    • Garlic scape vinaigrette
    • Blackberry vinaigrette
    • Thousand Island dressing

    Tools I use

    Contains affiliate links.

    • saucepan
    • chef’s knife
    • extra large bamboo cutting board
    • cruet

    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.

    Second is Preparing the Garden Site. The third is Choosing Plants and Planting 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!

    Spinach salad with dressing, napkin and fork.

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    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

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    Rhubarb vinaigrette in cruet with salad in background.

    Rhubarb Vinaigrette

    Rhubarb vinaigrette is delicious on salads and in marinades! It is ridiculously easy to make and the flavor is so fresh and fruity!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 5 votes
    Print Pin Rate
    Course: sauce
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Servings: 12 tablespoons
    Calories: 58kcal
    Author: Beth Neels
    Cost: $4

    Ingredients

    • 1 cup fresh rhubarb see recipe notes below
    • 3 tablespoon rhubarb vinegar can substitute white, apple cider, champagne white wine or white balsamic vinegar
    • 2 tablespoons orange juice
    • 2 tablespoon honey
    • 1 tablespoon dijon mustard
    • 1 tablespoon Onion grated
    • 1 teaspoon garlic grated
    • salt and pepper to taste
    • 1/4 cup olive oil see substitutions in recipe notes

    Instructions

    • If you don't have rhubarb vinegar, cook down fresh rhubarb with a bit of water and the orange juice until very soft. (about 10 minutes) Then proceed with recipe substituting another vinegar. (See notes below)
    • Add rhubarb vinegar, honey, orange juice, onion, garlic, and salt and pepper to food processor.
      1 cup fresh rhubarb, 3 tablespoon rhubarb vinegar, 2 tablespoon honey, 1 tablespoon dijon mustard, 1 tablespoon Onion, 1 teaspoon garlic, salt and pepper to taste, 2 tablespoons orange juice
    • Process until smooth.
    • Stream in oil in a thin stream, with food processor running, until dressing is emulsified and frothy.
      1/4 cup olive oil
    • Store in cruet, refrigerated for at least a couple months, up to about 6 months.
    cutting board, bamboo
    knife, chef’s knife
    saucepans
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Notes

     
    Makes about 3/4 cup (175ml).
    If you haven’t made rhubarb vinegar, just substitute one of the vinegars below and cook down some fresh rhubarb.
    Substitute white wine, champagne, apple cider, white, rice or white balsamic vinegar for rhubarb vinegar, if desired.
    Recipe for rhubarb vinegar 
    Use a mild oil, such as; virgin olive oil, not extra virgin, canola, vegetable, corn, etc. 
    I use 3-4 grinds of fresh black pepper and about 1/4 teaspoon sea salt.
    Store refrigerated for at least 6 months. 
    Do not freeze.

    Nutrition

    Serving: 1tablespoon | Calories: 58kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 14mg | Potassium: 25mg | Fiber: 1g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg
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    « Homemade Rhubarb Vinegar
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    152 shares

    Reader Interactions

    Comments

    1. Jacklyn

      May 19, 2022 at 7:59 pm

      In the description you say to boil the rhubarb in orange juice but then none of that is mentioned in the official recipe at the bottom. It just says to use fresh rhubarb. So this looks like two different recipes. Which recipe is the one to follow?

      Reply
      • Beth Neels

        May 20, 2022 at 10:31 am

        Sorry Jacklyn. That got past our editor. You don’t have to use the orange juice but it adds a nice flavor. We’ll correct the recipe card. Thanks for bringing it to our attention.

        Reply
    2. Jessica Griffin

      July 31, 2020 at 9:22 pm

      5 stars
      So so so good!!!! And healthy!!! What a fantastic find!

      Reply
      • Beth Neels

        August 03, 2020 at 9:31 am

        Oh, I’m so glad you like it Jessica! Thanks for letting me know!

        Reply
    3. Angela

      July 21, 2020 at 3:01 pm

      5 stars
      Love rhubarb! I never would have thought to use it in a dressing… genius! This was sooo good, thanks for sharing!

      Reply
      • Beth Neels

        July 21, 2020 at 3:45 pm

        Thanks Angela! I’m so glad you liked it!

        Reply
    4. Marlynn

      July 21, 2020 at 2:21 pm

      5 stars
      Such an easy and yummy vinaigrette for summer salads!

      Reply
      • Beth Neels

        July 21, 2020 at 2:27 pm

        Yes it really is. Thanks so much Marlynn!

        Reply
    5. Emmeline

      July 21, 2020 at 2:10 pm

      5 stars
      This is amazing!! I have loads of rhubarb that I didn’t know what to do with – but now I’ll make a batch of this and then freeze the rest to use in winter!

      Reply
      • Beth Neels

        July 21, 2020 at 2:21 pm

        That’s exactly what I do! It’s so nice to whip up batch of rhubarb whatever in the dead of winter! Thanks Emmeline!

        Reply
    6. Bhawana

      July 21, 2020 at 1:43 pm

      5 stars
      rhubarb dressing looks great and very promising. It is one of the ingredients which I never touched so far. Looking forward to try it soon.

      Reply
      • Beth Neels

        July 21, 2020 at 2:20 pm

        It’s very delicious. Tangy and fruity at the same time. Thanks Bhawana!

        Reply

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