July August 2011
Tart rhubarb makes a perfect base for vinaigrette, which generally contains an acidic ingredient like lemon juice or vinegar anyway. Simmer the rhubarb for a few minutes, then purée it with honey, oil and vinegar. The result is a lovely pink vinaigrette reminiscent of pink poppyseed dressing – you could, of course, add poppyseed, too, if you like. Adapted from vinegartart.com.
1 rhubarb stalk, thinly sliced
2 T. honey
2 T. red wine or raspberry vinegar
1-2 t. grainy Dijon mustard
1/4 c. canola or mild olive oil
In a small saucepan, simmer the rhubarb with 1/4 c. water for 5-7 minutes, until it’s very soft. Remove it from the heat and set it aside to cool. Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse the mixture until it’s smooth. With the motor running, slowly pour in the oil. If you like, season the vinaigrette with salt and pepper to taste. Makes about 1 cup.