Strawberry Rhubarb Salad Dressing

Recipes by Chef Steph

Chef Steph

The delectable contrasts of strawberries and rhubarb are sensational counterparts pieced together to bring just about any salad to completion.


Asparagus Radish Salad
  • 1/4 cup - Honey
  • 1/2 cup - Water
  • 2 cups - Sliced Rhubarb (about 3-4 stalks)
  • 2 cups - Chopped Fresh Strawberries
  • 2 small - Diced Shallots
  • 1/3 cup - Red Wine Vinegar
  • 1 small - Lemon Zest
  • 1/2 cup - Dijon Mustard
  • 3/4 cup - Olive Oil
Prep time
20 minutes
Cook Time
10  minute
2 to 6


  1. In a medium sauce pan, stir together honey and water. Bring to a boil and add rhubarb, strawberries and shallots. Continue to boil for another 5 minutes, stirring often.
  2. Reduce heat and stir in vinegar and lemon zest. Simmer for 10 minutes or until reduced by half and rhubarb is tender. Remove from heat and allow to cool slightly.
  3. Place mixture in the bowl of a food processor along with the Dijon mustard and process until smooth. With processor running, add the oil in a steady stream.
  4. Salt and pepper to taste. Serve warm or cold on your favorite salad greens.

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