Lately I’m a bit rhubarb crazy…they have beautiful stalks at the farmer’s market (for those in Toronto, I go to the Appletree Farmer’s Market) and I’ve been picking up a bunch every week along with grass-fed beef and other fresh veggies/fruits.  Rather than continually make my strawberry-rhubarb crisp, I wanted to see what else I could do with rhubarb and came up with this salad dressing.  FUN FACT: Rhubarb is actually a vegetable, not a fruit. I think it might have a bit of an identity crisis because most people assume it’s a fruit (or maybe just blond people like me).  The sweetness of the orange citrus compliments the tart flavour of the rhubard in this dressing.  You could use it with any meat or salad dish…I chose steak because I heart steak.

Ingredients (makes about 1 1/2 C of dressing)
- zest of 1/2 an orange
- juice of 1 orange
- 2 rhubarb stalks – chopped
- 1/4 C olive oil
- 1/4 C red wine vinegar
- fresh ground pepper
- pinch of sea salt

Salad – you could use anything…Be creative! Here is what I did (most of this was from the farmer’s market):
- a bunch of arugula
- 1 orange tomato (orange/yellow tomatoes are sweeter and less acidic vs red)
- 2 baby cucumbers – sliced
-  sautéed mushrooms and onions in olive oil, with a bit of parsley
- STEAK! I used a piece of grilled striploin (it was seasoned with a bit of salt and pepper)

Directions:

  1.  In a small saucepan, heat 1/4 C of water until it simmers.
  2. Add the rhubarb to the saucepan and let it continue to simmer until the rhubarb gets mushy.  Add more water if it dries up too soon and the rhubarb isn’t cooking through.  
  3. Once rhubarb is all mushy, mix it around to get it to a sauce/pudding texture.  You can use a food processor, but I found I didn’t need it.  Leaving some chunks is OK too.
  4. In a small bowl,  mix the remaining salad dressing ingredients with the rhubarb.  Whisk thoroughly.  
  5. It’s best to refrigerate the dressing for an hour or so before using to allow the flavours to blend, but you don’t need to.  
  6. Assemble your salad and pour dressing over top.
  7. Save the extra dressing by refrigerating – it’ll last a couple days.
  8. Enjoy!

Semi-Primal Husband was away when I made this so I don’t have a testimonial from him.  I made him taste the dressing when he got home and he said, “it’s good.”