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Local Food Journey

Rhubarb Vinaigrette

Posted by Kit Henshaw on 05/09 at 09:17 AM

Rhubarb. Photo Courtesy Oasis News Features.

Serve this sweet and tart vinaigrette from Chef Harrison Schailey over mixed greens. Then toss with sunflower seeds or almonds and local strawberries for a satisfying spring salad. And don’t forget to share your favorite rhubarb recipe!

Rhubarb Vinaigrette

From Chef Harrison Schailey

For the Purée
1 lb fresh rhubarb stems, leaves removed and diced
3 cups water
1/2 cup sugar

Boil rhubarb in water/sugar mixture over medium heat until rhubarb is soft and liquid has been reduced to about a cup, approximately 20 minutes. Put rhubarb mixture into a food processor or blender and purée.

­For the Vinaigrette
1/2 cup rhubarb purée
1 cup rice wine vinegar
4 Tbsp sugar
3 cups olive oil (late press rather than extra virgin so it has no olive flavor)

Combine rhubarb puree, rice wine vinegar, and sugar; blend until smooth. With the blender running, slowly add olive oil. Add salt and pepper to taste. Serve over mixed spring greens.