Rhubarb Vinaigrette

Posted by Kit Henshaw on 05/09, 2012 at 09:17 AM

Rhubarb Vinaigrette

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.

Tags: recipe | spring | rhubarb |

{name} Author: Kit Henshaw

Bio: Local Food Devotee l Owner, Business Manager, Forager for Harrison's Wine Grill & Catering


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