Rhubarb offers a tangy flavor to baked goods and jams. I have tried it in recipes for desserts and muffins for breakfast, when I came across a recipe by Claire Robinson for asparagus with rhubarb vinegar, it piqued my interest. I always seem to have a few extra stalks after making rhubarb crisp and this is a great way to not only use it up but bring that distinct rhubarb flavor to the lunch or dinner table. This is a wonderful addition to a spinach salad or any mix of spring greens.
Adapted from a recipe by Claire Robinson from Food Network
- 1 c chopped rhubarb, about 2 stalks
- 1 T chopped shallot
- 1/3 c white balsamic vinegar
- 2 T honey
- 1 1/2 c vegetable oil or light olive oil
In a small saucepan, add 1 T of olive oil and turn stove to medium heat. Add shallots and cook until softened. Add rhubarb and cook for 3 minutes. Stir in the vinegar and simmer an additional 4 minutes until rhubarb breaks down completely. Remove from heat and strain through a fine mesh strainer into your food processor, you should have about 1/2 c of liquid. Add honey and pulse once or twice. While food processor is running, slowly add oil. Serve immediately or store in the fridge in a covered glass container for up to a week.