Rhubarb Vinaigrette

5 from 5 votes

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

Course sauce

Cuisine American

Prep Time 5 minutes

Cook Time 5 minutes

Servings tablespoons

Calories 55kcal

Cost $4

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

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.

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.