Servings: 2 cups
Prep Time: 20 minutes
Cook Time: 20 minutes
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
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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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Sponsored by Springer Mountain Farms.