Rhubarb Vinaigrette

1 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Ingredients

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.

Method

  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.

Observations

The vinaigrette can be kept in the refrigerator for week.

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.