Paula Deen Rhubarb Salad Dressing

Paula Deen rhubarb salad dressing is a silky pink vinaigrette with rhubarb, fresh strawberries and honey that comes together in 35 minutes. This easy homemade salad dressing fits Sunday dinner, holiday table spreads and church supper, and it makes enough for 8 servings.

Simmer the mixture until it reduces by half and the rhubarb turns tender, because that is what gives the dressing its thick, sweet-tart body. Cut the simmer short and the finished dressing turns thin and watery.

Paula blends everything smooth in a food processor and then streams in the olive oil with the motor running. That emulsifies the dressing so it clings to the greens, and you can serve it warm or cold depending on the salad.

Paula Deen Rhubarb Salad Dressing

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

190

kcal

Rhubarb, strawberries and shallots cook down with honey and red wine vinegar into a thick fruit puree. Blended with Dijon and olive oil, it turns smooth, glossy and gently sweet-tart.

Ingredients

• 1/4 cup honey
  

• 1/2 cup water
  

• 2 cups sliced rhubarb (about 3-4 stalks)
  

• 2 cups chopped fresh strawberries
  

• 2 diced shallots
  

• 1/3 cup red wine vinegar
  

• Zest of 1 lemon
  

• 1/2 teaspoon Dijon mustard
  

• 3/4 cup Olive oil
  

Directions

• Boil the honey: Stir 1/4 cup honey and 1/2 cup water together in a medium saucepan and bring to a boil. Then add 2 cups sliced rhubarb, 2 cups chopped strawberries and 2 diced shallots.
• Cook the fruit: Keep the pot boiling for 5 minutes, stirring often so the fruit doesn't stick. Once the rhubarb starts to soften, you're ready for the vinegar.
• Simmer to reduce: Reduce the heat and stir in 1/3 cup red wine vinegar and the zest of 1 lemon. Simmer for 10 minutes, until the mixture has reduced by half and the rhubarb is tender.
• Cool slightly: Take the pan off the heat and let the mixture cool a bit. That keeps the hot fruit from splashing when it goes into the food processor.
• Blend until smooth: Pour the mixture into a food processor, add 1/2 teaspoon Dijon mustard and process until smooth. The puree should look glossy and evenly pink.
• Stream in the oil: With the processor running, pour in 3/4 cup olive oil in a slow, steady stream. Then season with salt and pepper to taste.
• Serve: Spoon the dressing warm or cold over your favorite salad greens. Any extra keeps well in a jar in the fridge.

Tools for this recipe

• Cuisinart 14-cup food processor, Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen rhubarb or strawberries?

Yes, frozen works fine because the fruit cooks down into a puree anyway. Add it straight from the freezer and give it an extra minute or two at the boil.

How long does rhubarb salad dressing keep?

Store it in a sealed jar in the refrigerator and use it within about a week. Shake or stir it before serving, since the oil may separate a little as it sits.

Can I make this dressing ahead of time?

Yes, it is a good make-ahead dressing. Make it a day or two before your meal and chill it, then serve it cold or warm it gently on the stove.

What can I use instead of a food processor?

A blender works the same way, and an immersion blender in a tall container does too. Blend the fruit until smooth, then drizzle in the oil slowly so it emulsifies.

Why is my dressing too tart?

Rhubarb is naturally sour, so the sweetness can vary from batch to batch. Stir in another spoonful of honey while the dressing is still warm and taste again.