I’m boldly going where no Planet Byn recipe has gone before today: a savoury rhubarb recipe. I tried to make a rhubarb chutney once and it was a disaster, so I’ve given other savoury rhubarb recipes the side eye ever since. Rhubarb barbecue sauce? No thanks. Raw rhubarb in a salsa? Nah.

However, a rhubarb poppy seed dressing seemed like something I could handle. It was so easy, tasted great, and is so pretty and pink. I basically re-created this salad from last summer, and added the dressing. Such a delicious summer lunch to enjoy outside.

Rhubarb Poppy Seed Dressing

Source: Chatelaine

Ingredients

1 cup chopped rhubarb

1/4 cup water

2 tbsp maple syrup

1 tbsp white wine vinegar

2 tsp dijon mustard

1/4 cup olive oil

1 tbsp poppy seeds

Directions

1. Add rhubarb and water to a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 5-10 minutes, until the rhubarb is broken down. Let cool.
2. Add rhubarb mixture, maple syrup, white wine vinegar, dijon and olive oil to a large measuring cup, and use an immersion blender to puree. Stir in the poppy seeds.