Recipe Rhubarb Vinaigrette - Cuisine Island Bistro

Barbara Mayhew, recipe creator and food blogger behind the popular Prince Edward Island food blog My Island Bistro Kitchen, shared her delicious original rhubarb vinaigrette recipe.

Mayhew makes her own fresh, preservative-free vinaigrettes using locally sourced, high-quality oils and vinegars.

INGRÉDIENTS

• 1 cup sliced ​​rhubarb
• 1/4 cup orange juice
• 2 tablespoons maple syrup
• 2 teaspoons grapefruit balsamic vinegar
• 1/2 teaspoon freshly squeezed lemon juice
• 1 small green onion, chopped
• 1 teaspoon JJ Stewart Maple Dill Chardonnay Mustard Sauce
• 1/4 cup mandarin-infused olive oil
• A pinch of fine sea salt
• 1/2 teaspoon minced or pureed garlic (optional)

PRÉPARATION

1. In a small saucepan, combine the rhubarb and orange juice.
2. Heat over medium heat and cook until the rhubarb is very tender, about 5 to 7 minutes. Stir frequently to prevent sticking. Let cool.
3. Once cooled, use an immersion blender to purée the mixture.
4. Add the maple syrup, vinegar, lemon juice, green onion, mustard, olive oil, sea salt, and garlic (optional). Mix well.
5. Serve over your favorite salad. Store in the refrigerator in a sealed bottle for up to one week. Makes 250 ml of dressing.