Zippy Rhubarb Vinaigrette

July 19, 2010 in Condiments, Salads by Joyce Bunderson

Hello to you, meet Rhubarb. Although rhubarb is almost always served as if it were a fruit, it is a vegetable (the edible part is a stalk with no flowers or seeds, which fruits all have). Rhubarb is very easy to grow and is a perennial – it comes back each year.

An important bit of information is that the leaves contain toxic levels of oxalic acid, so be sure to remove and discard them before using.


1 cup chopped rhubarb
2 tablespoons water
½ cup extra virgin olive oil
4 tablespoons Delight or sugar
2 tablespoons red wine or raspberry vinegar
½ teaspoon salt


Cook rhubarb in a small saucepan with two tablespoons of water. Cook until the rhubarb is soft and mushy. Blend in a blender, until smooth. Blend all the ingredients together. Chill. Serve over your favorite salad.