Rhubarb Vinaigrette Dressing
This bright and tangy Rhubarb Vinaigrette Dressing transforms any salad with its gorgeous pink hue and perfectly balanced sweet-tart flavor. Ready in just 10 minutes, it's the seasonal dressing you'll want to drizzle on everything.
The Seasonal Dressing You Didn't Know You Were Missing
Rhubarb gets a lot of attention in pies and crisps, and rightfully so. But if you've never thought to turn those gorgeous pink stalks into a salad dressing, you are genuinely in for a treat. This Rhubarb Vinaigrette Dressing is tangy, lightly sweet, and an absolutely stunning shade of blush pink that makes even a simple bowl of greens look like it belongs in a restaurant.
I first made this on a whim during peak rhubarb season when I had a bunch of stalks left over after a pie. One quick simmer and a spin in the blender later, I had a dressing so good I've been making it every spring since. It has that punchy, lip-tingling acidity that makes a salad truly sing, balanced perfectly with a touch of honey and the richness of good olive oil.
Getting this dressing silky and well-emulsified really does depend on two things: a decent blender and a quality olive oil. A high-powered blender will give you the smoothest, most restaurant-worthy result, and a fruity, well-balanced extra virgin olive oil makes all the difference in the final flavor.
Tools & Ingredients We Recommend
Why Rhubarb Works So Well in a Vinaigrette
Rhubarb is naturally very high in malic and oxalic acids, which gives it that bracingly tart flavor we love. When you cook it briefly with a little water, it softens into a thick, jammy puree that acts as a natural emulsifier in the dressing, helping bind the oil and vinegar together without needing any thickeners.
The result is a vinaigrette that clings beautifully to every leaf rather than pooling at the bottom of the bowl.
Chef's Tip: Don't skip cooking the rhubarb first. Raw rhubarb is too fibrous and intensely sour to blend into a smooth dressing. A quick 7-minute simmer transforms it completely.
What to Dress With This Vinaigrette
This dressing is incredibly versatile once you have a jar in the fridge. Here are some of the best ways to use it:
- Spring salads with arugula, shaved fennel, strawberries, and goat cheese
- Grain bowls with farro, roasted beets, and candied walnuts
- Grilled chicken or salmon as a finishing glaze or dipping sauce
- Roasted asparagus drizzled right before serving
- Pea and mint salads where the tartness cuts through the sweetness beautifully
The pink color also makes it a wonderful option for a spring brunch spread where presentation matters.
A Few Notes Before You Start
This recipe comes together in under 20 minutes from start to finish. The most important technique is streaming the olive oil in slowly while the blender is running. This creates a proper emulsion and gives the dressing that thick, glossy body. If you dump the oil in all at once, it will break and look greasy.
Taste as you go. Rhubarb varies in tartness from bunch to bunch, so you may need a touch more honey or a splash more vinegar depending on your batch.
Ready to make it? Here is the full step-by-step recipe:
Rhubarb Vinaigrette Dressing
This bright and tangy Rhubarb Vinaigrette Dressing transforms any salad with its gorgeous pink hue and perfectly balanced sweet-tart flavor. Ready in just 10 minutes, it's the seasonal dressing you'll want to drizzle on everything.
Ingredients
- 2 rhubarb stalks, roughly chopped, about 1 cup
- 3/8 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey, adjust to taste
- 1 tsp dijon mustard
- 1 shallot, roughly chopped
- 1 garlic clove, smashed and peeled
- 2 tbsp water, plus more to thin if needed
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper, freshly cracked
Instruction
Combine the chopped rhubarb, shallot, garlic, and water in a small saucepan over medium heat. Cook, stirring occasionally, for 6 to 8 minutes until the rhubarb is completely soft and falling apart.
Remove the pan from heat and let the mixture cool for 5 minutes.
Transfer the cooked rhubarb mixture to a blender. Add the apple cider vinegar, honey, and Dijon mustard.
Blend on high until completely smooth, about 30 seconds.
With the blender running on low, slowly drizzle in the olive oil until the dressing is emulsified and silky.
Season with salt and pepper. Taste and adjust honey for sweetness or vinegar for more tang.
If the dressing is too thick, blend in additional water one tablespoon at a time until you reach a pourable consistency.
Transfer to a jar or airtight container and refrigerate until ready to serve.
Equipment
- Small saucepan
- Blender or immersion blender
- Cutting board and knife
- Measuring cups and spoons
- Glass jar or airtight container for storing
Notes
Storing and Serving Your Rhubarb Vinaigrette
Pour the finished dressing into a glass jar with a tight-fitting lid and refrigerate it for up to one week. The olive oil will firm up slightly in the cold, so pull the jar out about 5 minutes before you need it and shake it well. It will loosen right back up to its original consistency.
If you want to stretch your rhubarb season a little further, you can double the batch and freeze the cooked rhubarb puree before adding the oil. Thaw it overnight in the fridge, then blend with the remaining ingredients fresh when you're ready.
