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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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

Directions Step-By-Step

1
Heat water and honey over medium heat. When the mixture begins to boil, add rhubarb and boil five minutes more, stirring often.
2
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.
3
Whisk 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