Warm Rhubarb Vinaigrette

Warm Rhubarb Vinaigrette

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  • 5 tablespoons olive oil (divided)
  • 1/4 cup thinly sliced shallots
  • 1 teaspoon fresh thyme
  • 1/4 cup chopped rhubarb
  • 1/4 cup chopped, toasted hazelnuts
  • 2 tablespoons dried sour cherries
  • 3 tablespoons honey
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper to taste


In a sauté pan over medium heat, add 2 tablespoons of the oil and sauté the shallots and thyme for 1 to 2 minutes or until a little golden on the edges.

Add the rhubarb, hazelnuts and cherries and cook for 1 minute more. Pour in the honey, red wine vinegar and the remaining olive oil.

Remove from heat and season with salt and pepper.