Quick and Easy Rhubarb Vinaigrette Recipe

Bottle of Rhubarb Vinaigrette with 2 stalks of rhubarb in the background.

Quick and Easy Rhubarb Vinaigrette Recipe

A vibrant Rhubarb Vinaigrette that brings gourmet flavor to your kitchen in just 5 minutes! Using a blender hack and fresh spring rhubarb, this sweet-tart dressing is spectacular on spinach salads, grilled chicken, or roasted asparagus.

Course condiment

Cuisine American, Canadian, North American

Keyword dressing, rhubarb, vinaigrette

Special Diet Dairy-free, Vegan, Vegetarian, weight watchers

Prep Time 5

Total Time 5

Servings servings

Calories 184kcal

Author Terri Gilson

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

US Customary - Metric

Get Recipe Ingredients

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

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 just give it a quick shake to wake up the pigments.

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 (this is what I do!)

WW Points:

This recipe is Weight Watchers friendly @ 1 WW point

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!

Nutrition