Rhubarb Vinaigrette – A Tangy Twist You’ll Love on Everything!

Before we dive into the delight that is this homemade rhubarb vinaigrette, let me take a moment to say thank you. If you’re here, it means you’re someone who appreciates fresh flavors, vibrant ingredients, and the kind of kitchen magic that turns simple produce into something unforgettable. I’m so grateful you’re cooking with me—and I promise, this vinaigrette is anything but boring!!

This is a tangy, slightly sweet, perfectly creamy vinaigrette that you’ll want to drizzle on everything. It’s gorgeous to look at (hello, that blush pink color!) and even better to taste. I love that it brings out the best in both spring and summer salads, and it’s a fantastic way to use rhubarb in a savory setting—not just for pies anymore!

Want this recipe delivered straight to your inbox? Subscribe now and never miss a fresh idea!

Why You’ll Love This Rhubarb Vinaigrette

You guys know I’m all about versatility in the kitchen. This vinaigrette is silky, smooth, and balanced—with tang from the vinegar, sweetness from honey, and a subtle sharpness if you decide to use grainy mustard. It’s bright without being overpowering, and it’ll absolutely wake up any greens you toss it with. I promised you versatile, and here’s proof!

Taste Description

Creamy. Tart. Lightly sweet. It starts with that familiar rhubarb zing, mellowed out by the honey and brought to life with cider vinegar. Add a whisper of mustard or crème fraîche for a richer finish, and you’ve got a dressing that’s complex and elegant.

Benefits of This Recipe

• Naturally gluten-free and vegetarian
• Uses pantry-friendly ingredients
• No preservatives or additives like store-bought dressings
• Stunning color and presentation
• Ready in under 10 minutes!

Ingredients You’ll Need

• ½ cup chopped rhubarb (from about 1 to 2 stalks)
• ¼ cup water
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 teaspoons grainy mustard or crème fraîche (optional)
• ¼ cup mild olive oil or vegetable oil

Tools You’ll Need

• Small saucepan
• Blender or food processor
• Measuring spoons and cups
• Mason jar or bottle for storage

Ingredient Swaps & Additions

• Swap honey for maple syrup or agave for a vegan version.
• Use white wine vinegar or lemon juice instead of cider vinegar.
• Want extra creaminess? Add a spoonful of Greek yogurt.
• For a spicier kick, try a pinch of ground ginger or a bit of chili flakes.

How to Make Rhubarb Vinaigrette

1. In a small saucepan, combine chopped rhubarb and water. Simmer over low heat until the rhubarb is soft, about 5–7 minutes.
2. Let it cool slightly, then transfer to a blender.
3. Add honey, vinegar, and mustard or crème fraîche (if using).
4. Blend until smooth.
5. With the blender running, slowly drizzle in the oil until emulsified and creamy.
6. Taste and adjust—more honey for sweetness, more vinegar for tang.

What to Serve It With

• Baby greens and arugula
• Roasted beet and goat cheese salad
• Grilled chicken or shrimp
• Grain bowls with quinoa and roasted veggies
• As a dip for fresh crudités

Tips for Success

• Always taste and balance—rhubarb can vary in tartness.
• For extra smoothness, strain the vinaigrette through a fine mesh sieve.
• Use a light oil to avoid overpowering the delicate flavor.

Storage Instructions

Store in a sealed jar in the fridge for up to 1 week. Shake before using, as natural separation may occur.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Just thaw before simmering, and drain any excess liquid.

Is this vinaigrette vegan?
It can be! Just substitute the honey with maple syrup or agave.

Do I have to use mustard or crème fraîche?
Not at all—it’s optional. Mustard adds depth, crème fraîche adds creaminess. The dressing is still delicious without them!

Final Thoughts

This rhubarb vinaigrette is a little secret weapon in your kitchen arsenal. It’s simple, bright, and just different enough to get people asking, “What’s in this?” It’s one of those recipes you’ll come back to all spring and summer long.

Craving more rhubarb love? Check out my recipes for:

• Rhubarb Honey Glazed Chicken
• Peach and Rhubarb Crumble
• Roasted Beet & Rhubarb Salad

If you try this vinaigrette, I’d love to hear what you think! Leave a review, snap a pic, and tag it on Pinterest so others can see your beautiful creation.

Nutritional Information (Per Tablespoon, Approximate)

• Calories: 70
• Fat: 7g
• Carbohydrates: 2g
• Sugar: 1.5g
• Protein: 0g

Enjoy the tangy magic!

Rhubarb Vinaigrette

This creamy, tangy rhubarb vinaigrette blends fresh rhubarb with honey, cider vinegar, and a touch of mustard for a perfectly balanced homemade dressing!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Salad Dressing

Cuisine American

Servings 1 cup

Calories 70 kcal

Equipment

• Saucepan
• Blender or food processor
• Measuring spoons and cups

Ingredients

  

• 1/2 cup chopped rhubarb (about 1–2 stalks)
• 1/4 cup water
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 2 tsp grainy mustard or crème fraîche (optional)
• 1/4 cup mild olive oil or vegetable oil

Instructions

 

• In a small saucepan, combine rhubarb and water. Simmer over low heat until the rhubarb is soft, about 5–7 minutes.
• Let cool slightly, then transfer the rhubarb mixture to a blender.
• Add honey, apple cider vinegar, and mustard or crème fraîche (if using) to the blender. Blend until smooth.
• While blending, slowly drizzle in the oil to emulsify and create a creamy vinaigrette.
• Taste and adjust seasoning to your preference. Store in the fridge and shake before each use.

Notes

This vinaigrette pairs beautifully with arugula, goat cheese, roasted vegetables, or even as a drizzle over grilled meats. Substitute maple syrup for a vegan version.

Keyword homemade dressing, rhubarb, vinaigrette