Rhubarb Vinaigrette

Name: Rhubarb Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: American
Ingredients: 1/2 cup sliced rhubarb (120 ml) Rhubarb; about ½ scallion (8 g) Scallion; 1/2 stalk green garlic, sliced (may substitute 1 small clove garlic, sliced) Garlic; 1/4 cup Champagne vinegar (60 ml) Champagne; 1 Tbsp honey (15 ml) Honey; 1/2 tsp whole-grain mustard (2.5 ml) Grain Mustard; 1/2 tsp minced fresh ginger (2.5 ml) Ginger; 1 tsp kosher salt (6 g) Salt; 1/4 cup sunflower oil (60 ml) Sunflower Oil

Independent adaptation of a publicly published Steven Satterfield recipe. Not affiliated with, sponsored by, or endorsed by Steven Satterfield.

DRESSING · SPINACH & STRAWBERRIES & GOAT CHEESE

In the published recipe, this is the dressing for Root to Leaf.

Satterfield's rhubarb vinaigrette.

On the jar

RHUBARB

Method: blend
Yield: about ¾ cup
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Rhubarb 120 mlChampagne 60 mlHoney 15 mlGrain Mustard 3 mlGinger 3 mlSunflower Oil 60 ml

Ingredients

Rhubarb1/2 cup sliced rhubarb (120 ml)
Scallionabout ½ scallion (8 g)
Garlic1/2 stalk green garlic, sliced (may substitute 1 small clove garlic, sliced)
Champagne1/4 cup Champagne vinegar (60 ml)
Honey1 Tbsp honey (15 ml)
Grain Mustard1/2 tsp whole-grain mustard (2.5 ml)
Ginger1/2 tsp minced fresh ginger (2.5 ml)
Salt1 tsp kosher salt (6 g)
Sunflower Oil1/4 cup sunflower oil (60 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Rhubarb Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 6 national awards

Honey-Onion VinaigretteNATIONAL AWARD WINNEROn the jar: SWEET ONION
Maple Cider VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLE CIDER
Pepper Vinegar DressingNATIONAL AWARD WINNEROn the jar: PEPPER VINEG
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Steven Satterfield works in Southern vegetable-driven at Miller Union; credentials include James Beard Best Chef: Southeast 2017 (Miller Union).

Adapted from a Steven Satterfield recipe (Steven Satterfield / Atlanta Journal-Constitution (Root to Leaf)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Steven Satterfield / Atlanta Journal-Constitution (Root to Leaf) (published as “Rhubarb Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar