Corn-Free, Citrus-Free Rhubarb Juice Vinaigrette

     Rhubarb is tart and fruity and, if you don't add sugar to it, it's not sweet.This makes rhubarb juice a good candidate for vinaigrette. I think it's even better if you sharpen the flavor by reducing it by half. 

     To get rhubarb stalks to go through a juicer, you need to first pull off the tough, fibrous peels.

     1 c. rhubarb juice
     1 garlic clove, minced
     (optional) pinch of dried mint (See Spices in the Glossary)
     1/2 tsp. salt (See Salt in the Glossary)
     1/4 tsp. black pepper (See Spices in the Glossary)
     3/4 c. olive or other oil (See Oil in the Glossary)


     Reduce the rhubarb juice by half (boil it until there is only 1/2 c. left). Allow to cool. Stir in all other ingredients. Shake well before using.