Rhubarb Vinaigrette

3.50 from 2 votes

Rhubarb vinaigrette is delicious on salads and in marinades! It is ridiculously easy to make and the flavor is so fresh and fruity!

Course sauce

Cuisine American

Prep Time 5

Cook Time 5

Servings tablespoons

Calories 58kcal

Cost $4

1 cup fresh rhubarb see recipe notes below
3 tablespoon rhubarb vinegar can substitute white, apple cider, champagne white wine or white balsamic vinegar
2 tablespoons orange juice
2 tablespoon honey
1 tablespoon dijon mustard
1 tablespoon Onion grated
1 teaspoon garlic grated
salt and pepper to taste
1/4 cup olive oil see substitutions in recipe notes

If you don't have rhubarb vinegar, cook down fresh rhubarb with a bit of water and the orange juice until very soft. (about 10 minutes) Then proceed with recipe substituting another vinegar. (See notes below)
Add rhubarb vinegar, honey, orange juice, onion, garlic, and salt and pepper to food processor.
1 cup fresh rhubarb, 3 tablespoon rhubarb vinegar, 2 tablespoon honey, 1 tablespoon dijon mustard, 1 tablespoon Onion, 1 teaspoon garlic, salt and pepper to taste, 2 tablespoons orange juice
Process until smooth.
Stream in oil in a thin stream, with food processor running, until dressing is emulsified and frothy.
1/4 cup olive oil
Store in cruet, refrigerated for at least a couple months, up to about 6 months.

Makes about 3/4 cup (175ml).

If you haven't made rhubarb vinegar, just substitute one of the vinegars below and cook down some fresh rhubarb.

Substitute white wine, champagne, apple cider, white, rice or white balsamic vinegar for rhubarb vinegar, if desired.

Use a mild oil, such as; virgin olive oil, not extra virgin, canola, vegetable, corn, etc.

I use 3-4 grinds of fresh black pepper and about 1/4 teaspoon sea salt.

Store refrigerated for at least 6 months.

Do not freeze.