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Wednesday, June 8, 2016

The Recipe.

I found this recipe while cruising through one of my favorite cooking blogs - Dinner with Julie.  I had gone over to search out Rhubarb Brown Sugar Muffins (highly recommended) and thought, "gee, I wonder what else rhubarb she has up her sleeve?"

Voila!
(from Dinner with Julie - if you don't read this blog, why not?)

Rhubarb Vinaigrette

1 rhubarb stalk, thinly sliced
2 Tbsp. honey
2 Tbsp. rice vinegar (she recommended either red wine or raspberry vinegar, which would be interesting, but rice is what I had - plus it's more on the mild side to balance the tartness of the rhubarb)
2 tsp. grainy Dijon mustard (I did not have Dijon, so substituted my homemade grainy stout mustard)
1/4 cup canola or mild olive oil
 
 
Simmer the rhubarb with 1/4 - 1/2 cup water in a small saucepan for 5 minutes, or until very soft.   I split the difference and added 1/3 cup.   Remove from heat and set aside to cool.  Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil.  If you are not in a hurry (as I always seem to be), adding the oil in a tiny, slow stream will create a lovely pink creamy emulsified dressing.  Mine is not - creamy and emulsified, that is - but it is perfectly fine as it is.  This is now my favorite springtime dressing!
 
And the beauty of it, is that I now have a new purpose for freezing my rhubarb - I think this would be very nice on one of my winter chopped salads!
 

11 comments:

  1. Thanks for the recipe (via Julie). Can you give me an idea of how long/thick your one rhubarb stalk was? I'm not being OCD here, but my rhubarb seems to be the only thing really growing (so far) in my garden and the stalks could be used for baseball bats. (Not much exaggeration!)

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    1. Mama Pea - No OCD here...:) I have the same situation with my rhubarb. Most of the stalks could be registered as lethal weapons. The stalk I used for this was about an inch in diameter and a little over a foot long, I believe.

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    2. Much thanks, pal. I'm going to try this. It sounds soooo good!

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  2. And don't forget the Strhubarbarita, aka "Margarita Rossa", made with a blended strawberry-rhubarb compote!

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    1. Joy - What? How did I miss this? Oooh, baby! Summer cocktails are calling to me from the blender!

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  3. I love rhubarb too! I've been making strawberry-rhubarb compote lately to enjoy on my toast.

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    1. Debra - Since I have so much rhubarb, I tend to use it in everything. I love strawberry-rhubarb compote - love it! I put it on my granola and yogurt.

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  4. thanks for the recipe! i have rhubarb envy...my stalks are short and thin.

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  5. Susan,

    The recipe sounds amazing. I wish I grew rhubarb.
    I'll have to find this blog Dinner with Julie.
    Thanks for sharing :-)
    Hugs,
    Sandy

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  6. I've listened to Julie since her very first day on CBC. I'm a fan and pleased to see her influence is spreading.

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