Rhubarb Vinaigrette
Makes ~1.5 cups
Ingredients
1 cup rhubarb, washed, trimmed, and cut into chunks
¼ cup water
2 tablespoons Melon Blossom Honey
2 teaspoons apple cider vinegar
½ teaspoon lemon juice
1 teaspoon Garlic Scape Mustard
¼ cup olive oil
1 clove garlic, minced
Kosher salt to taste
Instructions
Add rhubarb and water to a small pot and cook over medium-low heat until rhubarb is softened and broken down.
Transfer mixture to a cup and blend with an immersion blender. Make sure the cup is wide enough to fit the blender but narrow enough that the blade can be submerged!
Mix remaining ingredients into the blended rhubarb mixture. Serve with your favourite salad, and if you don’t use it all at once store in mason jar for later use. This will keep for up to a week!
Recipe developed and photographed by Alex Chesney, RD