Warm Rhubarb Vinaigrette

Warm Rhubarb Vinaigrette

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 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.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member