(from Dinner with Julie - if you don't read this blog, why not?)
1 rhubarb stalk, thinly sliced
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)
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!