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Rhubarb Vinaigrette

3 Sep

No, that is not horseradish mustard.  Rather, it is a delicious dressing that has been a welcome addition to many salads and sandwiches over the past week or so.  It has a great mix of flavors – sweet, tangy, and savory – and a beautiful color.  It has the distinctive flavor of rhubarb without it being overly assertive.  The dressing also comes together really quickly and easily.  This is the perfect way to use up a few stalks of rhubarb when you don’t really have enough to bake with.

Rhubarb Vinaigrette

Adapted from Taste of Home

1 cup fresh rhubarb, roughly chopped

1/4 cup white sugar

1/4 cup white vinegar

1/4 cup canola oil

1 tbs. grated onion

1 tsp. Worcestershire sauce

Kosher salt and freshly cracked black pepper

In a small saucepan, combine rhubarb, sugar, and vinegar.  Simmer over medium heat until rhubarb is tender, about 8-10 minutes, stirring occasionally.  Drain, reserving all of the juice.

Combine with other ingredients in a container with a resealable lid (such as a tupper ware, salad dressing bottle, etc.).  Shake vigorously until emulsified.  Refrigerate for an hour to allow flavors to combine.  Shake again before serving.

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