Farm To Table | Sauces / Dips / Dressings

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!

Rhubarb vinaigrette in glass cruet. Pin

When rhubarb comes into season, all I want to do it preserve that tangy, fresh flavor to enjoy later in the year!

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This recipe can be made with fresh or frozen rhubarb and takes about 10 minute to make.

Spinach salad with rhubarb vinaigrette.Pin

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.Pin

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.Pin

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.Pin

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.Pin

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.Pin

Other delicious uses for rhubarb

Cruet of rhubarb vinaigrette with large spinach salad.Pin

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!

Spinach salad with dressing, napkin and fork.Pin

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Rhubarb vinaigrette in cruet with salad in background.Pin

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!
4.50 from 6 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


  • 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


  • 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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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.


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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Originally published July 16, 2020.

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  1. 2 stars
    I was left with a very thick mush unfortunately. I would try find out what went wrong but the sheer amount of ads made it impossible to navigate andthe the web page and was very laggy. I understand you need ads to earn money but I think you’ve gone a bit ott as it is hiding most of the words.

    1. We love this dressing. So does everyone that tries it. As far as the ads go, we hate them too, but like you said, we need to pay the bills. We will be starting an exclusive, premiere membership option to view the website with no ads, for a nominal monthly fee, if you are interested.

  2. 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?

    1. 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.

  3. 5 stars
    Love rhubarb! I never would have thought to use it in a dressing… genius! This was sooo good, thanks for sharing!

  4. 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!

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

  5. 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.

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