Rhubarb Vinaigrette

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1 stalk rhubarb 100 g
4 tbsp water 60 mL
2 tbsp maple syrup 30 mL
2 tsp Dijon mustard 10 g
1 tbsp wine vinegar 15 mL
1/4 cup extra virgin olive oil 65 mL

Before you start

A blender or food processor will be very useful for this recipe.


  1. In a small saucepan, cook the rhubarb over medium heat in water until tender, about 5 min.
  2. Transfer to a blender with the maple syrup, vinegar, mustard and oil. Reduce to a smooth puree.
  3. Chill until ready to use.


The vinaigrette can be kept in the refrigerator for week.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vinaigrettes | Halal | Kosher | Vegan | Vegetarian

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