It's full-on rhubarb season here in Calgary – it's been above ground for a good month, and with nothing but sunny days for the better part of it, plants are producing enormous crowns and thick, red stalks. I've already stewed a few batches to eat with yogurt and granola and swirl into Eton Mess, made a couple pies, and two batches of chutney. One of my favourite – and more unusual – things to do with rhubarb is to make a pale pink, creamy vinaigrette – the rhubarb adds body and tartness, and once cooked and pureed, makes for a smooth dressing that's thicker than most vinaigrettes, thinner than mayonnaise. It's the perfect way to use up a plethora of rhubarb, and to dress all the lovely green salads we're starting to eat at every meal, too.
Rhubarb Vinaigrette
Adapted (with thanks!) from vinegartart.com.
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too)
2 tsp. grainy Dijon mustard (or to taste)
1/4 cup canola or mild olive oil
In a small saucepan, simmer the rhubarb with 1/4 – 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool slightly.
Put the rhubarb into a blender with the honey, vinegar and mustard; pulse until smooth. With the motor running, slowly pour in the oil until well blended and slightly thick. Makes about 1 cup.
