Ingredients

1/4 cup honey
1/2 cup water
2 cups sliced rhubarb (about 3-4 stalks)
2 cups chopped fresh strawberries
2 shallots, diced
1/3 cup red wine vinegar
Zest of 1 lemon
1/2 teaspoon Dijon mustard
3/4 cup olive oil

Directions

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. 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.
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. Salt and pepper to taste. Serve warm or cold on your favorite salad greens.