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.


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
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