Description
This creamy, tangy rhubarb vinaigrette blends fresh rhubarb with honey, cider vinegar, and a touch of mustard for a perfectly balanced homemade dressing!
Ingredients
Scale
- 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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad Dressing
- Cuisine: American
Nutrition
- Calories: 70
- Sugar: 1.5
- Sodium: 10
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 2