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
- honey
- rhubarb vinegar (can substitute another vinegar, see recipe)
- mild oil
- onion, grated
- garlic, grated
- salt
- pepper
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
More homemade dressings
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.
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!
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Rhubarb Vinaigrette
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.
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Jacklyn
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?
Beth Neels
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.
Jessica Griffin
So so so good!!!! And healthy!!! What a fantastic find!
Beth Neels
Oh, I’m so glad you like it Jessica! Thanks for letting me know!
Angela
Love rhubarb! I never would have thought to use it in a dressing… genius! This was sooo good, thanks for sharing!
Beth Neels
Thanks Angela! I’m so glad you liked it!
Marlynn
Such an easy and yummy vinaigrette for summer salads!
Beth Neels
Yes it really is. Thanks so much Marlynn!
Emmeline
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!
Beth Neels
That’s exactly what I do! It’s so nice to whip up batch of rhubarb whatever in the dead of winter! Thanks Emmeline!
Bhawana
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.
Beth Neels
It’s very delicious. Tangy and fruity at the same time. Thanks Bhawana!