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.
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 vinegarUse 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.