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Rhubarb and Shallot Vinaigrette

Close-up of vibrant pink Rhubarb and Shallot Vinaigrette with visible diced ingredients in a small glass bowl.
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Make this tangy Rhubarb and Shallot Vinaigrette using seasonal rhubarb for a bright, homemade rhubarb sauce perfect for salads.

Ingredients

Scale
  • 1 cup fresh rhubarb, chopped
  • 2 medium shallots, finely minced
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Cook the rhubarb: Place the chopped rhubarb in a small saucepan with 2 tablespoons of water. Simmer over medium heat until the rhubarb is very soft, about 8 to 10 minutes. Mash lightly with a fork.
  2. Cool the rhubarb mixture slightly.
  3. Combine ingredients: In a small bowl, whisk together the cooked rhubarb, minced shallots, white wine vinegar, honey, and Dijon mustard.
  4. Slowly drizzle in the olive oil while continuously whisking until the dressing emulsifies.
  5. Season the vinaigrette with salt and pepper.
  6. Taste and adjust seasoning as needed.

Notes

  • This tangy salad dressing preparation works well over grilled chicken or white fish.
  • For a roast shallot vinaigrette variation, roast the shallots before mincing them.
  • This recipe yields a sweet and sour salad dressing that keeps well in the refrigerator for up to one week.

Nutrition

Find it online: https://cravybite.link/rhubarb-and-shallot-vinaigrette-recipe/