It’s Rhubarb Season: Make A Lemon Rhubarb Vinaigrette

One might ask, “What’s Rhubarb?”

Rhubarb is a crunchy, lip-puckeringly tart vegetable that looks like celery. Cooked rhubarb is soft and the tart flavors mellow. 

Rhubarb can be incorperated as an ingredient in many culinary creations, like this Lemon Rhubarb Vinaigrette. This vinaigrette is magically made into a bright and refreshing salad, mixed into a veggie-packed grain bowl, or drizzled over varieties of proteins. Here are the details on this sweet-tart vinaigrette, and how to make it.

Ingredients

One you have your Rhubarb Compote ready to go, you just 5 ingredients for this simple and easy Rhubarb vinaigrette. 

• • Honey Rhubarb Compote
  • Olive oil
  • Lemon
  • Honey
  • Salt & Pepper

How to Make this Lemon Rhubarb Vinaigrette

1. Gather your ingredients
2. In a jar (with a lid) or bowl, shake or whisk all the ingredients together.
3. Taste the vinaigrette and add more or less lemon juice, Honey Rhubarb Compote, salt & pepper as needed. Everyone has different taste buds so feel free to change up the ratio of flavors. I love my dressings more on the acidic side, so I go a little heavier on the lemon juice. 

How to use this Lemon Rhubarb Vinaigrette

You can get creative and use this vinaigrette in a variety of recipes. 

• Incorperated into a springtime veggie wrap
• Drizzled over roasted asparagus (another springtime crop)
• Mixed into a grain bowl
• Tossed into a salad filled with springtime greens and herbs.

Sharper Nutrition Fix: Rhubarb

More Rhubarb Cooking Suggestions

Slice the rhubarb up and serve in savory dishes, like in a sheet pan sausage and veggie bake. One could also cook the rhubarb then mix it into a lemony salsa or blend it into a refreshing icy strawberry rhubarb lemonade.  

Or perhaps try rhubarb in a dessert, such as Rhubarb Muffins or the classic Strawberry Rhubarb Pie. 

I like to cook it down into a compote and add it to smoothies, yogurt parfaits, and this heavenly Lemon Rhubarb Vinaigrette. 

Storage of Rhubarb Stalks

You can store rhubarb stalks in bother the refrigerator and freezer. 

Refrigerator: Wrap the rhubarb stalks up in a reusable produce bag, aluminum foil, or covered container. Store for 2-3 weeks in the crisper drawer of your fridge. 

Freezer: To store raw rhubarb in the freezer, slice the stalks into 1 to 2-inch pieces. Then, freeze the rhubarb in a single layer on a baking sheet for about 4 hours. Once fully frozen, transfer the rhubarb to a reusable freezer bag and store it for 6 months to a year.

Like this Lemon Rhubarb Vinaigrette?

Whether you are enjoying this recipe simple with mixed greens, or drizzled over roasted asparagus, this Lemon Rhubarb Vinaigrette will make your taste buds sing for spring. 

Try these other rhubarb recipes

• Berry Rhubarb Smoothie
• Honey Rhubarb Yogurt Parfait
• Honey Rhubarb Compote

Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.

Reference

https://www.almanac.com/plant/rhubarb