
This is by far my favourite time of the year. I find I get easily bored with everyday fruit, so summer fruit is my jam (pun intended)!
While berries, peaches and sweet cherries are coming out, so is rhubarb! Most people I know have a rhubarb plant in their backyard that typically grows SO MUCH rhubarb that no one knows what to do with it all. Every year I make different things from salad dressings, to rhubarb and zucchini loaves to pies.
This summer I will be focusing not only on all this beautiful summer fruit, but many things to do with your outrageous-never-ending rhubuarb!
Rhubarb Balsamic Vinaigrette
4 Cups Rhubarb, chopped
2 fairly large cloves of Garlic, roasted
1 Tsp Kosher Salt
1 Cup Extra Virgin Olive Oil
1/4 Cup Balsamic Vinegar
2 Tbsp Dijon Mustard
3 Tbsp Granulated Sugar
1/8-1/4 Cup distilled Water

- Preheat your oven to 350⁰F.
- Place your 2 garlic cloves in an oven safe dish, lightly drizzle some olive oil on top.
- Bake in oven for 20 minutes.

- Chop rhubarb in bite size pieces.
- Place all chopped rhubarb in a pot with enough water just to cover.
- Bring to a boil and continue to cook for 2-3 minutes.
- Once tender, turn stove off and remove from heat immediately.
- Place a clean bowl in the sink and strain rhubarb over top. Make sure to save as much of that water as possible! Set water in the refrigerator for another day.

- Place rhubarb in a food processor.
- Add salt, sugar mustard, balsamic vinegar, olive oil.
- Once the garlic is done roasting and has cooled, take off the skin and place garlic cloves in the food processor.

- Pulse for awhile, then hold the button down to let it continue to come together!
- Once everything is smooth and you have no chunks of rhubarb or garlic, slowly add 1/8th cup of water.
- Depending on the thickness of the vinaigrette that you want, add more water or keep it as is.
- For thicker dressing, only do 1/8th cup of water.
- For thinner dressing, do 1/4 cup of water or more.

- Typically I always have a small mason jar of vinaigrette in my fridge!
- The remainder of the vinaigrette can be placed into sterilized jars and processed for 3 minutes or you can freeze it.
- However when letting it thaw, remember to give it a good whisk as it will probably separate.
Rhubarb Balsamic Vinaigrette Makes 4 cups (thinner consistency)

- 4 Cups Rhubarb, chopped
- 2 fairly large cloves of Garlic, roasted
- 1 Tsp Kosher Salt
- 1 Cup Extra Virgin Olive Oil
- 1/4 Cup Balsamic Vinegar
- 2 Tbsp Dijon Mustard
- 3 Tbsp Granulated Sugar
- 1/8-1/4 Cup distilled Water
- Preheat your oven to 350⁰F.
- Sprinkle a bit of olive oil on garlic
- Roast 20 minutes.
- Chop rhubarb in bite size pieces.
- Place rhubarb in a pot with enough water just to cover.
- Bring to a boil and continue to cook for 2-3 minutes.
- Once tender, turn stove off and remove from heat immediately.
- Place a clean bowl in the sink and strain rhubarb. Set water aside.
- Place rhubarb in a food processor.
- Add salt, mustard, balsamic vinegar, olive oil.
- Once the garlic is cooled, take off the skin and place in the food processor.
- Pulse for awhile, then hold the button down to let it continue to come together.
- Once everything is smooth and you have no chunks of rhubarb or garlic, slowly add 1/8th cup of water.
- For thicker dressing, only do 1/8th cup of water.
- For thinner dressing, do 1/4 cup of water or more.
NOTE: This vinaigrette goes AMAZING with a spinach, strawberry and goat cheese salad! However, It does NOT go well with blue cheese. I learned that the hard way.