So, you have heard me tell the tale of rhubarb at our house, where I adore it and my husband thinks it is evidence of Satan.  Yeah – he hates it.  Well, why on earth would I make a salad dressing with rhubarb?  Because I like it!  And it was my birthday last week.  And I like it!


This recipe is adapted  a recipe from Paula Deen, the queen of Southern cooking.  I don’t know about the South, but we Northern-Midwest types like rhubarb, too.  🙂  I tweeked it slightly to our tastes and to make a smaller batch (see above about my husband’s relationship with rhubarb).  This is amazing on a salad topped with roasted golden beets and strawberries or one topped with grilled peaches.  Mmmmm….


The Recipe: Strawberry Rhubarb Salad Dressing


  • 2 tablespoon honey
  • 1/4 cup water
  • 1 cup sliced rhubarb, about 2 stalks
  • 1 cup chopped fresh or frozen strawberries
  • 1 shallot or small sweet yellow onion, diced
  • one sprig fresh thyme, rosemary would also be lovely
  • 5 tablespoon red wine vinegar
  • Zest of 1/2 lemon, finely minced
  • 1/2 teaspoon Dijon mustard
  • 6 tablespoons olive oil
  • pinch salt
  • freshly cracked black pepper, to taste
  • 1 tablespoon poppy seeds, if desired


  • In a small sauce pan, bring honey and water to a boil. Add rhubarb, strawberries, shallots, and thyme sprig. Continue to boil for another 5 minutes, stirring often. Reduce heat and stir in vinegar and lemon zest. Simmer for about 8 minutes until reduced by half and rhubarb is very tender. Remove from heat, take out thyme sprig and allow to cool.
  • Place mixture in the bowl of a food processor or blender with the Dijon mustard and process until smooth. With processor running, add the oil in a steady stream. Salt and pepper to taste and stir in poppy seeds if using. Serve warm or cold on your favorite salad greens.