If you're tired of the same old bottled dressings, this Rhubarb Vinaigrette is the refreshing, healthy dressing your salads have been waiting for! I've taken the naturally tart, zesty power of spring rhubarb and blended it into a velvety dressing that tastes amazing! By using a blender hack, you get a professional emulsion in minutes without any whisking. It's a spectacular way to hit your 5-a-Day goals while adding a unique, gourmet flair to your favorite spring greens!
This rhubarb salad dressing is popular in the spring when rhubarb is in season, but it's also great anytime of year because you can make it with frozen rhubarb. Whether you're hosting a spring or summer brunch or just meal-prepping for the week, this vibrant dressing is a total game-changer!
Recipe Overview: Rhubarb Vinaigrette
- Ready In: 5 Minutes
- Serves: 12 servings (2 tablespoons each)
- Calories: 184 kcal per serving
- Main Ingredients: Raw rhubarb, extra virgin olive oil, apple cider vinegar, lemon juice, and agave.
- Dietary Info: Vegetarian, Gluten-free, Dairy-free.
- Weight Watchers Points: 4 WW points per serving (See "Lighten Up" tip below in WW points section for a 1-point version!).
- Difficulty: Easy.
- Why You'll Love It: It's a "dump and blend" recipe that delivers a professional result. The sweet-tart balance makes even a simple bowl of greens feel like a special occasion meal.
Summarize and Save this Content on:
I eat a lot of salads, so making my beloved rhubarb into a salad dressing was a no-brainer. I also wanted to create a savory rhubarb recipe that didn't rely so heavily on sugar, so the rhubarb could really shine!
If you love homemade salad dressing, be sure to try my Honey Lime Cilantro Dressing too!
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- Recipe Overview: Rhubarb Vinaigrette
- Summarize and Save this Content on:
- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Rhubarb Dressing
- Expert Recipe Tips
- 🥗 What to Serve with Rhubarb Dressing
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
- More Healthy Rhubarb Recipes
- Quick and Easy Rhubarb Vinaigrette Recipe
🥘Ingredient Notes
You will need the following ingredients:
- Raw Rhubarb: Use the reddest stalks you can find for that iconic neon-pink color. You don't need to cook it! The blender pulverizes the stalks, and the straining process extracts the pure "rhubarb nectar". If you have rhubarb that isn't very red (like I do), you can drop a little red food coloring into the dressing at the end, if you choose.
- Extra Virgin Olive Oil: This is the heart of the dressing. Use a high-quality oil for the best mouthfeel.
- Apple Cider Vinegar: I love using apple cider vinegar in this recipe because it has a natural, fruity undertone that complements the tartness of the rhubarb perfectly. It's a great budget-friendly alternative to white balsamic vinegar and is a staple in most pantries!
- Fresh Lemon Juice: This adds a bright citrus "zing." I found that ⅓ cup is the perfect amount. In my first test, ½ cup made the dressing too runny!
- Honey Dijon Mustard: This acts as the "glue" (emulsifier) that keeps the oil and juice from separating.
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Spicy Kick: Add a pinch of crushed red pepper flakes to the blender for a "Swicy" (sweet & spicy) finish.
- Creamy Rhubarb Dressing: Stir in 2 tablespoons of Plain Greek Yogurt after straining for a creamy, opaque version.
- Sweetener: You can use honey instead of agave, but you'll need to use more (about 2x as much).
🔪Step-by-Step: How to Make Rhubarb Dressing
- Step 1: Place all ingredients (except olive oil) into a high-speed blender.
- Step 2: Pulse 5-6 times until the rhubarb is broken down.
- Step 3: Turn the blender on low and slowly stream in the olive oil through the hole in the lid.
- Blend on high for about a minute until the dressing is a smooth, vibrant, creamy pink. *If you are using greener rhubarb, you can add a little red food coloring here (I did this).
- Step 5: Strain mash through a mesh strainer and reserve liquid (this will be your dressing).
- Step 6: Continue pressing the mixture through the sieve until you are only left with a thick mash. Discard the mash.
- Step 7: The remaining liquid is your dressing. If it's too tart, add 1 extra teaspoon of agave. If it's too thick, add 1 tablespoon of water. * Color will vary, depending on the rhubarb.
Expert Recipe Tips
- The Color Secret: To keep that "Spring Pink" look, store the dressing in a clear glass jar in the back of the fridge. Raw rhubarb is sensitive to light and air, so keeping it sealed is essential.
- Serving Suggestion: This dressing is incredible on a salad of Spring Greens, Goat Cheese, and Toasted Walnuts. It also makes an incredible marinade for grilled shrimp or pork!
- The Sieve Secret: Rhubarb is very fibrous. To avoid a "pasty" texture, you must strain the mixture through a fine-mesh sieve. Discard the fibrous pulp, and keep only the smooth, vibrant liquid.
- The Slow Stream: For the most stable emulsion, start the blender on low and pour the olive oil in a very slow, steady stream. This "welds" the ingredients together.
- The "Warm & Roll" Hack: Since you need ⅓ cup of lemon juice, don't forget to microwave your lemon for 10 seconds and roll it on the counter first to get double the juice!
- Color Preservation: This dressing is at its brightest on day one. If the color fades slightly in the fridge, just give it a quick shake to wake up the pigments.
🥗 What to Serve with Rhubarb Dressing
This Rhubarb Vinaigrette is incredibly versatile! It pairs perfectly with:
- Spring Asparagus Salad: The tartness cuts through the earthiness of the asparagus.
- Strawberry Pecan Spinach Salad: A classic pairing! Add some feta for a "Bistro" feel (shown below).
- Grilled Protein: Use it as a zesty glaze for grilled shrimp, chicken, or swap it for a marinade for my Grilled Pork Loin Steaks.
🌡️Storage
- Fridge: Store in a sealed glass jar or airtight container for up to 7 days.
- Note: Because of the high oil content, the dressing may solidify slightly in the fridge. Simply take it out 15 minutes before serving and give it a good shake to restore the consistency. You can also put the glass jar in a bowl of warm water if you're in a hurry (this is what I do!)
👪 Serving Size
This recipe makes 1.5 cups, which is 12 servings @ 2 tablespoons per serving. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is 4 ww points because of the oil (healthy fat).
The 1-Point Lighten-Up: To bring the points down, replace ½ cup of the olive oil with unsweetened apple juice or water. It will be less "silky" but still delicious and much lower in points!
❔Recipe FAQs
Yes! Thaw it completely and drain the excess water before measuring. Note that frozen rhubarb may result in slightly less vibrant stalks than when using fresh stalks.
This happens if the rhubarb fibers aren't removed. Make sure to follow the "Finish" step and press the mixture through a fine-mesh strainer. You want the juice, not the "meat" of the stalk!
Rhubarb tartness varies by plant. If your dressing makes you pucker too much, simply whisk in an extra teaspoon of honey or agave until the balance is just right.
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This Quick & Easy Rhubarb Vinaigrette proves that you don't need to spend a lot of money on gourmet bottled dressings to get spectacular flavor. It's a favorite that turns a simple side salad into the star of the show.
Give this zesty dressing a try while rhubarb is in its prime! If you love it, please leave a star rating and a comment below-it's the best way to support my kitchen meanderings!
More Healthy Rhubarb Recipes
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Quick and Easy Rhubarb Vinaigrette Recipe
Ingredients
- 1 cup Raw Rhubarb chopped
- ¼ cup Apple Cider Vinegar
- ⅓ cup fresh lemon juice
- 1 cup Extra Virgin Olive Oil.
- 3 tablespoons Agave
- 4 teaspoon Honey Dijon Mustard.
- 1 clove garlic (use a large clove or 2 small cloves(
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Place all ingredients (except olive oil) into a high-speed blender.1 cup Raw Rhubarb, ¼ cup Apple Cider Vinegar, ⅓ cup fresh lemon juice , 3 tablespoons Agave, 4 teaspoon Honey Dijon Mustard., 1 clove garlic, ¼ teaspoon Salt , ¼ teaspoon Black pepper
- Pulse 5-6 times until the rhubarb is broken down.
- The Emulsion: Turn the blender on low and slowly stream in the olive oil through the hole in the lid.1 cup Extra Virgin Olive Oil.
- Blend on high for 30 seconds - 1 minute or until the dressing is a vibrant, creamy pink.*If you are using rhubarb that isn't very red, you can add a little food coloring here, if you choose.
- Strain mash through mesh strainer and reserve liquid (the liquid is your dressing!)
- Discard mash
- Taste Test: If it's too tart, add 1 extra teaspoon of honey. If it's too thick, add 1 tablespoon of water.
Notes
- The Color Secret: To keep that "Spring Pink" look, store the dressing in a clear glass jar in the back of the fridge. Raw rhubarb is sensitive to light and air, so keeping it sealed is essential.
- Serving Suggestion: This dressing is incredible on a salad of Spring Greens, Goat Cheese, and Toasted Walnuts. It also makes an incredible marinade for grilled shrimp or pork!
- The Sieve Secret: Rhubarb is very fibrous. To avoid a "pasty" texture, you must strain the mixture through a fine-mesh sieve. Discard the fibrous pulp, and keep only the smooth, vibrant liquid.
- The Slow Stream: For the most stable emulsion, start the blender on low and pour the olive oil in a very slow, steady stream. This "welds" the ingredients together.
- The "Warm & Roll" Hack: Since you need ⅓ cup of lemon juice, don't forget to microwave your lemon for 10 seconds and roll it on the counter first to get double the juice!
- Color Preservation: This dressing is at its brightest on day one. If the color fades just give it a quick shake to wake up the pigments.
- Fridge: Store in a sealed glass jar or airtight container for up to 7 days.
- Note: Because of the high oil content, the dressing may solidify slightly in the fridge. Simply take it out 15 minutes before serving and give it a good shake to restore the consistency. You can also put the glass jar in a bowl of warm water (this is what I do!)
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