This is a sweet/tart tasty vinaigrette just right for a healthful salad of fresh spring greens, sunflower seeds or almonds, and local strawberries.
Rhubarb Purée
- 1# fresh rhubarb stems – leaves removed & diced
- 3 c. water
- ½ c. sugar (or try Stevia for a lower calorie option)
Boil the rhubarb in the water/sugar mix – medium boil so liquid reduces
Boil until soft and reduced to about a cup – approximately 20 minutes.
Put rhubarb mixture into a food processor or blender and purée.
Vinaigrette
Using a hand mixer (or blender) blend the following ingredients until smooth:
- ½ c. of the rhubarb puree
- 1 c. rice wine vinegar
- 4 Tbsp. sugar
With the mixer running, slowly add:
- 3 c. olive oil (late press rather than extra virgin – so no olive flavor)
taste and adjust salt & pepper according to taste.
By Chef Harrison Schailey
Harrison’s Wine Grill & Catering
1221 East College Ave (in the Hilton Garden Inn)
State College, PA 16801 814-237-4422
menus online @ www.HarrisonsMenu.com