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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.
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
Ingredients:
- 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
Instructions:
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.
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)
Wow! buckwheat is so healthful–now I feel virtuous. And spicy ginger + rhubarb sounds great, doesn’t it?
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
Feel free to link and I’ll do the same. By the way, I am doing another rhubarb post (rhubarb chicken) next Wednesday that will knock your socks off!
Marilyn, thanks for linking in. Looking forward to your other rhubarb dish. Cheers
Love reading your blog, Carole!
PS just drop me a line on ca4ole@gmail.com when your other recipe has posted and I’ll link it in for you.
Cheers