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Salmon with Rhubarb Jam Butter Sauce with Spring Vegetables

Karen’s Simple Rhubarb Vinaigrette

The perfect vinaigrette for your Spring Salads and great for drizzling on top of vegetables!

Salmon with Rhubarb Jam Butter Sauce with Spring Vegetables
Salmon with Rhubarb Vanilla Bean Jam Butter Sauce with Spring Vegetables and Rhubarb Vinaigrette

This Rhubarb Vinaigrette has just a few simple ingredients.

Start with my Rhubarb Vinegar, and add minced garlic & sea salt. Drizzle in neutral oil slowly until beautifully emulsified.

Yes, you can add a few more flavoring ingredients – like ground cloves, freshly cracked pepper or grainy mustard…
Yet here I am keeping the ingredients pure and simple – so the rhubarb flavor really shines through.

Salmon with Rhubarb Jam Butter Sauce with Spring Vegetables


4 tablespoons Homemade Rhubarb Vinegar (see recipe)

½ teaspoon finely minced fresh garlic

¼ teaspoon sea salt

½ cup neutral oil*
(such as safflower oil)

Optional Ingredients:

¼ teaspoon ground cloves
⅛ teaspoon freshly cracked pepper
1 teaspoon grainy mustard



Make the Rhubarb Vinegar (see recipe)
Add 4 tablespoons rhubarb vinegar to a small, deep bowl.
Add garlic and salt – blend in with a wire whisk.


Measure the oil in a pyrex measuring cup.
Drizzle in very slowly in a thin stream to emulsify whisking with the wire whisk.
Take your time here so the vinaigrette does not break.
Add any optional ingredients.

Add to a clean glass jar and keep refrigerated for up to one month.

*Neutral Oil: with concerns about GMO’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”


The recipe is easily doubled.

This recipe may not be reproduced without the consent of its author, Karen Sheer.



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