Rhubarb Slaw

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• ¼ c honey
  Ingredient note

  Source: ¼ c honey
• ½ c water
  Ingredient note

  Source: ½ c water
• 2 c rhubarb, (sliced)
  Ingredient note

  Source: 2 c rhubarb, (sliced)
• ¼ c red wine vinegar
  Ingredient note

  Source: ¼ c red wine vinegar
• ½ tsp lemon juice
  Ingredient note

  Source: ½ tsp lemon juice
• 1 Tbsp olive oil
  Ingredient note

  Source: 1 Tbsp olive oil
• 4 c cabbage
  Ingredient note

  Source: 4 c cabbage
• 2 each carrots, (julienned)
  Ingredient note

  Source: 2 carrots, (julienned)
• 1 c rhubarb, (thin stalks, chopped*)
  Ingredient note

  Source: 1 c rhubarb, (thin stalks, chopped*)
• ½ c red onion, (sliced thin and chopped)
  Ingredient note

  Source: ½ c red onion, (sliced thin and chopped)

1. In a small saucepan, heat honey and water over medium heat until the honey loosens.
2. Add rhubarb, and simmer for 5 minutes over medium-low heat.
3. Add red wine vinegar and lemon juice. Simmer until the mixture has reduced by about half, 7-10 min. Remove mixture from the heat.
4. Stir in olive oil and chill sauce until you are ready to make the slaw. (The dressing can be made ahead of time and stored in the refrigerator for up to a week. This recipe yields about a cup of sauce.)
5. Combine cabbage, carrots, rhubarb, and red onion in a large bowl. Pour all of the chilled sauce over the veggies, and toss to coat.
6. Serve chilled.