It’s Rhubarb Season!!!

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
  1. Preheat your oven to 350⁰F.
  2. Sprinkle a bit of olive oil on garlic
  3. Roast 20 minutes.
  4. Chop rhubarb in bite size pieces.
  5. Place rhubarb in a pot with enough water just to cover.
  6. Bring to a boil and continue to cook for 2-3 minutes.
  7. Once tender, turn stove off and remove from heat immediately.
  8. Place a clean bowl in the sink and strain rhubarb. Set water aside.
  9. Place rhubarb in a food processor.
  10. Add salt, mustard, balsamic vinegar, olive oil.
  11. Once the garlic is cooled, take off the skin and place in the food processor.
  12. Pulse for awhile, then hold the button down to let it continue to come together.
  13. Once everything is smooth and you have no chunks of rhubarb or garlic, slowly add 1/8th cup of water.
  14. For thicker dressing, only do 1/8th cup of water.
  15. 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.

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