Rhubarb Vinaigrette » Dinner With Julie:
"Adapted (with great thanks!) from vinegartart.com.
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too)
2 tsp. grainy Dijon mustard (or to taste)
1/4 cup canola or mild olive oil
In a small saucepan, simmer the rhubarb with 1/4 – 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. (I’ve done it warm too, and it’s just fine.)
Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil. Makes about a cup."
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"Adapted (with great thanks!) from vinegartart.com.
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too)
2 tsp. grainy Dijon mustard (or to taste)
1/4 cup canola or mild olive oil
In a small saucepan, simmer the rhubarb with 1/4 – 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. (I’ve done it warm too, and it’s just fine.)
Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil. Makes about a cup."
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