rarely roused by rhubarb

I am rarely roused by rhubarb. I do feel a strange interest every spring, since they are the first fruit (?) of the season. It's like the spring need to revitalize always spurs me to give it another chance. Then I pick some, make something or other, usually pie, compote or muffins and then am bored immediately again. I once read that adding 1/2 banana to a pie, takes away some the stringency. I don't know about that, it helped a bit but.....

We once had rescued a pot belly pig (he was an adorable pet) and often fed him our dinner scraps. He got rhubarb pie one day and the poor fella gobbled it all up, as pigs are known to do, and was gagging intermittently while doing so. Have you ever seen a pig gag. Quite the site. It cracked us up then and still gets brought up every spring, sadly when the rhubarb shows up on the table. By the way, who throws out pie??? A crime in my sweet toothed world but well that sums up the status of rhubarb around here.

That is, until now.

I have found the most delightful recipe for rhubarb and spinach , which if you are a "good" gardener (and on top of things) is ready at the same time.

Rhubarb dressing. It is pink, creamy, delicate and delicious. I am not much for sweet dressings but this one has just changed my view. A perfect accompaniment to spinach.

Enjoy

Rhubarb Dressing

1/4 cup extra virgin olive oil (although I think just olive oil is fine too but cut back the sesame oil then)

2 tablespoons sesame oil

4 tablespoons red wine vinegar ( or to taste, i tend to add more)

1/4 cup stewed and pureed rhubarb.....the red kind will give the pink colour

salt and white pepper to taste

Just whir this all up with a hand held blender and serve. It even stays emulsified.