Recipe Creamy Rhubarb Vinaigrette

Rhubarb is great in marinades or as a barbecue sauce base. Try it as a slightly thick and creamy vinaigrette, instead of or alongside your usual acid, like lemon juice or vinegar.

Once simmered and blended, rhubarb is perfectly creamy. Its fibers give the dressing body without adding mayonnaise. If you add a splash of oil to the blender while it's running, it will thicken and emulsify the mixture, like a creamy ranch dressing or aioli.

Bonus: It's not like a vinaigrette that separates and needs to be shaken before use. It remains pure and creamy, pink, sweet and tangy.

INGRÉDIENTS

• 1 medium rhubarb stalk, chopped.
• 2 tablespoons honey.
• 2 tablespoons rice vinegar. Red wine or raspberry vinegar would also work.
• 2 teaspoons whole-grain Dijon mustard, or to taste.
• 1/4 cup canola oil, another mild vegetable oil, or olive oil.
• Salt and pepper.

PRÉPARATION

1. In a small saucepan, simmer the rhubarb with 1/4 to 1/2 cup water for five minutes, or until very tender.
2. Remove from heat and let cool slightly.
3. Place the rhubarb in a blender with the honey, vinegar, and mustard. Blend until smooth. Slowly pour in the oil, keeping the motor running.
4. Season with a pinch of salt and pepper.