Friday, June 7, 2013

RECIPE: Rhubarb Vinaigrette Salad

RECIPE: Rhubarb Vinaigrette Salad

Four Ingredient Salad: Lettuce (1 head), Onion (1/2), Rhubarb (2 cups) Vinaigrette (1/4 cup)
Remove leaves from lettuce, wash and trim stems and brown edges if any. Thinly slice onion. Trim ends of rhubarb stalks and boil in 3 C water for 20 minutes to. Remove rhubarb and reduce liquid by ½. Strain into bowl and mix in one to two teaspoons of plain vinegar.  Whisk in 2 tablespoons of oil to emulsify. Taste and add salt and pepper if desired. In large bowl, combine lettuce leaves with onion and dress with rhubarb vinaigrette. Serve with broiled chicken.


  1. Thank you! Going to make up a couple jars to see if I like it. I'm assuming, like most pickles, it takes 3 weeks to mature in flavor?

  2. Actually only 2 days due to the gentle flavor and delicate nature of rhubarb. Let me know how it tastes....!

  3. I tried the rhubarb pickles last night. They were decidedly not crunchy, but soft, like stewed rhubarb. They were processed slightly longer than 20 mins, as I lost track of time. But I had wondered how they would stay crunchy after cooking that long.

    I'm not fond of licorice/anise but thought I'd try it in this context. I'm still not fond of anise. :))

    So I think they aren't something I'd make again. I'd had high hopes for them, as I can't do the levels of sweeteners needed for any rhubarb dish.

    It was cool to experiment with such a different way of using rhubarb, and I do wish I had liked them better.

    1. Hi Pam,

      I took out the Anise. I think it is too overpowering. Also am working on maintaining the crunch. Will try working with less canning bath time. Stay tuned and thanks for the comment. I too prefer less of a liquorish flavor. The rhubarb is really quite delicate.