Rhubarb Vinaigrette

By ashleyeraas

Ingredients

• 6 Tbsp fresh rhubarb puree (recipe below)
• 4 Tbsp champagne vinegar (or other mild white vinegar)
• 4 tsp honey
• 2 tsp Dijon mustard (I used whole grain)
• 4-6 Tbsp mild olive oil
• pinch of salt and black pepper

Details

Servings 8
Adapted from theviewfromgreatisland.com

Preparation

Step 1

Yield:

To make rhubarb puree, wash and trim the ends off of several stalks of rhubarb. Cut them in 1 inch pieces.

Put the rhubarb into a saucepan and add a splash of water. Bring up to a boil, turn down the heat, and summer it for about 5-10 minutes until the rhubarb softens. Add a little bit of extra water if it runs dry.

Let the mixture cool a bit and then puree in a small food processor. Measure out 6 tablespoons for the dressing recipe.

To make the Rhubarb Vinaigrette put all the ingredients in a small food processor and blend until creamy. Taste and adjust any of the ingredients to your liking. Refrigerate until needed.