Return to Content

Rhubarb Vinaigrette

Rhubarb Vinaigrette
0 votes, 0.00 avg. rating (0% score)

Total Time: 10 minutes

Hands On Time: 10 minutes

Yield: about 1-1/3 cups

Use this tart rhubarb vinaigrette on a simple salad of mixed greens or, even better, a spring beet salad sprinkled with mild feta and fresh herbs.
Rhubarb Vinaigrette
Photo/Art by Keller + Keller


  • 1/4 cup rhubarb purée
  • 1/4 cup red-wine vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup extra-virgin olive oil


In a medium-size bowl, whisk together purée, vinegar, shallot, mustard, salt, and pepper. Add olive oil in a thin stream, whisking continuously, to form a smooth emulsion. Store in a covered glass container and refrigerate for up to 2 weeks.
Updated Wednesday, April 30th, 2014
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111