Rhubarb Vinaigrette

1 Reviews
100% would make this recipe again

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Ingredients

1 stalk rhubarb 3.5 oz
4 tbsp water 2 fl.oz
2 tbsp maple syrup 1 fl.oz
2 tsp Dijon mustard 0.4 oz
1 tbsp wine vinegar 0.5 fl.oz
1/4 cup extra virgin olive oil 2.2 fl.oz

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. In a small saucepan, cook the rhubarb over medium heat in water until tender, about 5 min.
  2. Transfer to a blender with the maple syrup, vinegar, mustard and oil. Reduce to a smooth puree.
  3. Chill until ready to use.

Observations

The vinaigrette can be kept in the refrigerator for week.

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vinaigrettes | Halal | Kosher | Vegan | Vegetarian

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