This refreshingly tart rhubarb vinaigrette was inspired by having a couple of stalks leftover after making a rhubarb galette. Beyond dressing salad greens, it’s slightly fruity flavor pairs well with grilled meats, such as pork, chicken or fish; with sautéed duck breast or a confit; or in a chunky chicken or summery bean salad.
Simply simmer the rhubarb until falling apart, then blend with the remaining ingredients until emulsified. We choose a local cider vinegar, though red wine, rice or even raspberry vinegar would also do. For this batch, we used a grainy mustard; creme fraiche makes for creamier version, or omit them altogether for a lighter one. And if you have a couple of strawberries on hand, throw them in for an extra fruity punch.
½ cup chopped rhubarb (1 to 2 stalks)
¼ cup water
2 tablespoons honey
2 tablespoons cider vinegar
2 teaspoons grainy mustard or creme fraiche (optional)
¼ cup vegetable or mild olive oil
- In a small saucepan, bring the rhubarb and water to a simmer, and cook until very soft, about 5 minutes. Remove from heat and let cool; should make about ¼ cup cooked rhubarb.
- Place the cooked rhubarb, honey, cider vinegar, and mustard or creme fraiche (if using) into a blender or small food processor. With the motor running, slowly pouring in the oil to form an emulsified vinaigrette. Makes about 1 cup.
Adapted from Dinner with Julie.