• Liz Talley - Urban Graze

Two Rhubarb Vinaigrettes

Great with a spinach, beet greens, &/or chard salad. If you’ve got some strawberries on hand, better yet!- slice a few, and toss them in.

Sweet & Tart

2 Tbsp. maple syrup

2 Tbsp. water

1 cup thin sliced rhubarb

2 Tbsp. red wine vinegar

1 tsp. lemon juice (+ optional pinch of zest)

2 Tbsp. olive oil

Salt and pepper

Combine maple syrup and water in small saucepan and bring to a boil. Add the rhubarb and simmer for 5-10 minutes until very soft. Add the vinegar and lemon juice and cook another 5 minutes. Remove from heat, whisk well to get creamy, then cool.

Whisk in the olive oil; add salt and pepper to taste. Add just a wee bit of water to make less thick if desired.

Tangy & Savory

Put in a blender together and puree:

1/2 c. chopped rhubarb

1/2 small clove garlic

1 green onion

1/4 c. sunflower or canola oil

1/4 c. white wine vinegar

1 Tbsp. honey

1/2 tsp. Dijon mustard

1/2 tsp. minced, fresh ginger

Dash salt

Recipe created or adapted by Liz Talley, Urban Graze

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