Rhubarb Vinaigrette Dressing

Russ Myers

By
@Beegee1947

Try tangy rhubarb vinaigrette on fresh spring salad greens.
Adapted from: Mother Earth News


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Rating:
★★★★★ 3 votes
Comments:
Serves:
2 Cups
Prep:
25 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1/4 c
honey
1/2 c
water
4 stalk(s)
rhubarb (about 2 loosely packed cups), cut into thin slices
1/4 c
red wine vinegar
zest of 1 lemon
1/4 c
extra-virgin olive oil
1 pinch
coarse sea salt
several twists freshly ground pepper

Step-By-Step

1Heat water and honey over medium heat. When the mixture begins to boil, add rhubarb and boil five minutes more, stirring often.
2Stir 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.
3Whisk the olive oil into the dressing. Season with salt and pepper.
Serve warm or cold over fresh salad greens.

About this Recipe

Course/Dish: Other Salads, Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American