Rhubarb Vinaigrette

May 22, 2025

If you're looking for a way to bring the bright, tart flavor of rhubarb beyond desserts, this rhubarb vinaigrette is a must-try. It’s the perfect balance of sweet, tangy, and sharp, thanks to fresh rhubarb, honey, and Dijon mustard. Blended into a smooth, creamy dressing, it pairs beautifully with bitter greens, grilled vegetables, and even roasted meats. A pinch of sumac gives it an optional citrusy lift, but it’s plenty bold and vibrant on its own. Make a batch this spring and drizzle it on everything.

 Yield: About 1 cup (240 ml)

Ingredients:
¼ cup chopped fresh rhubarb (30 grams)
2 tablespoons Dijon mustard (30 ml)
¼ cup honey (85 grams)
2 tablespoons white wine vinegar or apple cider vinegar (30 ml)
½ cup neutral oil, such as grapeseed or sunflower (120 ml)
Salt and freshly ground black pepper, to taste
Pinch of sumac (optional)

Instructions:
Add the rhubarb, Dijon mustard, honey, and vinegar to a blender or food processor. Blend until the rhubarb is fully puréed and the mixture is smooth.

With the motor running, slowly drizzle in the oil to emulsify the dressing. Add salt, pepper, and a pinch of sumac (if using), and blend briefly to combine.

Taste and adjust seasoning as needed. Use immediately or refrigerate for up to 5 days. Shake or stir before using.

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