Recipe:  Oysters with Caviar and Rhubarb Mignonette
May 14, 2024

Recipe: Oysters with Caviar and Rhubarb Mignonette


It's spring, let's put that fresh rhubarb to good use. And add on some White Sturgeon caviar while we're at it!

Recipe by Julia Heffelfinger

Serves 2 to 3 



  • 12 Island Creek Oysters on the half shell 

  • 30 grams White Sturgeon caviar, for garnish 

  • ⅓ cup quality red wine vinegar 

  • ¼ cup minced rhubarb 

  • 1 small shallot, minced 

  • 1 tsp granulated sugar 

  • Kosher salt and freshly ground black pepper 

  • Lemon wedges, for serving (optional) 



  1. In a small bowl or jar, whisk the vinegar with the rhubarb, shallot, and sugar. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 week. 

  2. Arrange your freshly-shucked oysters on a bed of ice. Spoon the rhubarb mignonette over the oysters and garnish with a spoonful of caviar. Serve with more mignonette and lemon wedges, if desired.