Rhubarb Vinaigrette

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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

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.

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

• Rhubarb pie
• Rhubarb crisp
• How to Freeze Rhubarb
• Rhubarb vinegar
• Rhubarb jam

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!

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Rhubarb Vinaigrette

Rhubarb vinaigrette is delicious on salads and 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: 55kcal

Author: Beth Neels

Cost: $4

Ingredients

• 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

Instructions

• 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.

cutting board, bamboo

knife, chef’s knife

saucepans

Notes

Makes about 3/4 cup (175ml).

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 tsp sea salt.

Store refrigerated for at least 6 months. 

Do not freeze.

Nutrition

Calories: 55kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 35mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

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