Rhubarb Vinaigrette

While out and about this weekend, someone mentioned their rhubarb was so prolific this year and they were making rhubarb recipes like crazy. She was raving about the rhubarb vinaigrette she had made. When I got home, I pulled out our book, tweaked our cranberry vinaigrette and came up with our very own rhubarb vinaigrette. Let us know what you think, our families loved it!

RHUBARB VINAIGRETTE

1 cup chopped rhubarb, fresh or frozen
1/4 cup water
1/4 cup olive oil
3 tablespoons maple syrup
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/8 teaspoon pepper

Place rhubarb and water in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes until soft. Cool to room temperature. Place in a blender or food processor with remaining ingredients and blend until smooth.

Makes 1-1/4 cups