Rhubarb Vinaigrette Dressing Recipe

Fresh salad greens zing with tangy, sweet and sour rhubarb vinaigrette dressing.
By Tabitha Alterman
June 3, 2009
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Try tangy rhubarb vinaigrette on fresh spring salad greens.

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The chunky texture of this dressing adds a toothsome quality to your salad, and is complemented perfectly by fresh goat cheese and toasted nuts.

1/4 cup honey
1/2 cup water
4 stalks rhubarb (about 2 loosely packed cups), cut into thin slices
1/4 cup red wine vinegar
Zest of one lemon
1/4 cup extra-virgin olive oil
Pinch coarse sea salt
Several twists freshly ground pepper


Heat water and honey over medium heat. When the mixture begins to boil, add rhubarb and boil five minutes more, stirring often. Stir in vinegar and lemon zest, and cook five to 10 more minutes, until dressing is reduced by about half. Remove from heat, and let cool slightly. Whisk the olive oil into the dressing. Season with salt and pepper. Serve warm or cold over fresh salad greens.  Yields about 2 cups. 

See also:  Eat In Season: Rhubarb  

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sandra Haydon
6/19/2012 8:10:52 PM
Mine came out too thick for a salad dressing so I added extra olivr oil and vinegar as well as about a quarter cup of apple juice! Turned out great! I don't see why you couldn't can or preserve this recipe if you were making it in bulk.

6/5/2009 10:00:15 AM
Can you can this?

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