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Rhubarb Vinaigrette Dressing (from Mother Earth News)

The chunky texture of this dressing adds a toothsome quality to your salad, and is complemented perfectly by fresh goat cheese and toasted nuts.


1/4 cup honey
1/2 cup water
3-4 stalks rhubarb (1-1/2 to 2 loosely packed cups), cut into thin slices
1/4 cup red wine vinegar
Zest of one lemon
1/4 cup extra-virgin olive oil
Pinch coarse sea salt
Several twists freshly ground pepper



1 Heat water and honey over medium heat.
2 When the mixture begins to boil, add rhubarb and boil five minutes more, stirring often.
3 Stir in vinegar and lemon zest, and cook five to 10 more minutes, until dressing is reduced by about half.
4 Remove from heat, and let cool slightly.
5 Whisk the olive oil into the dressing. Season with salt and pepper.

Serve warm or cold over fresh salad greens.  

Yields about 2 cups. 

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