Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

Strawberry Rhubarb Vinaigrette

Strawberry Rhubarb Vinaigrette

© Chef Laura Bonicelli
Strawberry Rhubarb Vinaigrette tastes like summer in Minnesota
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Brunch, Dinner, Lunch, MM-Blue, Sauces, Dressings, other
Cuisine American
Servings 24
Calories 90 kcal

Equipment

  • food processor

Ingredients
  

  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 1/2 cup honey
  • 2 cups hulled and sliced strawberries
  • 2 cups sliced rhubarb

=====

  • 2 diced shallots
  • 1/2 cup raspberry vinegar red wine vinegar works well too
  • zest of 1 lemon

=====

  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil

Instructions
 

  • In a medium-sized saucepan over medium-high heat, bring water, lemon juice, and honey to a boil. Add the strawberries and rhubarb. Cook, stirring often, for 8 minutes, uncovered.
  • Reduce the heat to a simmer and add in the shallots, vinegar, and lemon zest. Continue to simmer for 10 minutes until the mixture reduces by half, and the mixture is jam-like. Remove from heat and cool for a few minutes.
  • Pour the mixture into the bowl of a food processor fitted with a metal blade. Add in the Dijon mustard. Process until the mixture is smooth. With the motor still running, slowly pour in the oil. Once the oil is all in, continue to process for 15 seconds. Season with salt and pepper and serve over your favorite greens.

Print - members only.  Please log in or JOIN HERE!

Notes

Copyright:
"Chef Laura Bonicelli"

Nutrition

Calories: 90kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 4mgPotassium: 64mgFiber: 1gSugar: 7gVitamin A: 12IUVitamin C: 9mgCalcium: 13mgIron: 1mg
Keyword dressing, vinaigrette
Tried this recipe?Let us know how it was!

Pin It on Pinterest