Rhubarb Vinaigrette

This sweet and tangy Rhubarb Vinaigrette awakens any salad. Perfect dressing for springtime salads when the rhubarb is fresh from the garden.

Course Salad

Cuisine Canadian

Keyword rhubarb, rhubarb vinaigrette, vinaigrette

My Island Bistro Kitchen Barbara99

Ingredients

1 cup rhubarb, sliced
¼ cup orange juice
2 tbsp maple syrup
2 tsp grapefruit balsamic vinegar (See Note below)
½ tsp freshly squeezed lemon juice
1 small green onion, minced
1 tsp mustard
¼ cup Mandarin-infused olive oil (See Note below)
Pinch fine sea salt
½ tsp minced or puréed garlic (optional)

Instructions

Assemble ingredients.
In small saucepan, combine the rhubarb and orange juice. Heat over medium heat and cook until rhubarb has completely softened, about 5-7 minutes. Stir frequently to prevent scorching. Let cool. When cool, use an immersion blender to purée the mixture.
Add the maple syrup, vinegar, lemon juice, green onion, mustard, olive oil, sea salt, and garlic (if using). Stir well to combine.
Serve over your favourite salad.
Keep refrigerated in covered bottle for up to 1 week.

Recipe Notes

Note: If you don't have the Grapefruit Balsamic Vinegar and the Mandarin-infused Olive Oil called for in the recipe, other balsamics and olive oils may be substituted though that will change the flavor profile of the vinaigrette. A good quality white balsamic vinegar and a plain, unflavored olive oil may also be substituted.