Rhubarb Salad Dressing

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Sumptuous Salad with Rhubarb Vinaigrette

Sumptuous Salad with Rhubarb Vinaigrette

Although it is still pretty cold and on-and-off rainy here, bundles of rhubarb appeared everywhere at yesterday’s farmers market here in Seattle. I usually associate this vibrant vegetable (yes – it’s a vegetable!) with Springtime – so I was pleasantly surprised to see displays of the celery-like, ruby-colored stacks. I purchased a few bunches and immediately starting trying to figure out what I could make besides the traditional rhubarb crisp, rhubarb upside down cake or rhubarb pie. I was in the mood for something savory and two recipes popped into my mind: a wonderful sweet and sour type chicken dish, and a tangy, pink-colored salad dressing that would be good on a main dish salad.

Fresh Rhubarb at the Farmer's Market

Fresh Rhubarb at the Farmer’s Market

And it just so happened that I had a left-over chunk of rare beef tenderloin steak in my refrigerator along with some steamed sweet potatoes, blanched asparagus spears, toasted walnuts, and various peppers and root vegetables. And of course I had some organic salad greens – in this case arugula.

It took just one try to make a gorgeous, zesty salad dressing. Just a little different from my usual and a much more seasonal version. I was so pleased with the results that I’ve decided this vinaigrette is going right into my regular spring line up!

Rhubarb Vinaigrette

Makes about 1 cup


  • 1 medium sized rhubarb stalk, thinly sliced 
(about 1/2-cup)
  • ½ cup water
  • 2 Tbsp. honey 
(more or less to taste)
  • 2 tsp Dijon mustard (regular or grainy)
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp canola oil
  • 2 Tbsp extra virgin olive oil

In a small saucepan, simmer the rhubarb in water, covered, for 5-10 minutes until it is very, very mushy.

Put the stewed rhubarb with all the remaining liquid into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oils until it thickens.

Store in refrigerator for about a week.

I love these seasonally inspired dinners! And many of you will find rhubarb growing in unexpected places or at local markets.  Be sure to watch for next week’s chicken rhubarb creation.

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7 Responses to Rhubarb Salad Dressing

  1. Susan says:

    My rhubarb is just barely big enough to harvest and try this recipe. It would make a great hostess gift in a beautiful bottle, don’t you think? Love this new way to use up my favorite Midwestern vegetable. Did I say vegetable? Check out these other rhubarb facts:
    1: The earliest records of rhubarb date back to China in 2700 B.C., where it was used for medicinal purposes.
    2: It’s Really A Vegetable! Rhubarb is a member of the buckwheat family and botanically speaking, it’s a vegetable, not a fruit.
    3: Rhubarb Cooking Tip: 1 pound of fresh rhubarb yields about 3 cups chopped or 2 cups cooked.
    4: Rhubarb is also commonly referred to as a “pie plant” after one of its most popular applications…pie.
    5: Americans are all about pairing tangy and tart rhubarb with sweet and juicy strawberries. In Britain they enjoy it with spicy ginger – yum!
    (credit to the Food Network for the above)

    • Marilyn says:

      Wow! buckwheat is so healthful–now I feel virtuous. And spicy ginger + rhubarb sounds great, doesn’t it?

  2. Carole says:

    Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about rhubarb? This is the link . I do hope to see you there. Cheers

  3. Carole says:

    PS just drop me a line on ca4ole@gmail.com when your other recipe has posted and I’ll link it in for you.


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