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Strawberry Rhubarb Salad Dressing

adapted by Angela Litzinger at test.angelaskitchen.com from Paula Deen at http://www.pauladeen.com/recipes/recipe_view/rhubarb_salad_dressing/
Course dairy free, dips, gfcf, gluten free, salad dressings &amp


  • 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.