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Rhubarb Spinach Salad
Rhubarb Spinach Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Tangy rhubarb dresses fresh spinach salad for a spring delight.
Ingredients:
  • 0.5 pound fresh spinach -- cleaned, stemmed, and dried
  • 2 large stalks of rhubarb, cut diagonally into thin slices
  • water to cover
  • 0.25 cup white sugar
  • 2 tablespoons sweet red wine vinegar
  • 6 tablespoons olive oil
Instructions:
  • Lay out the spinach leaves elegantly on a serving platter.
  • Add rhubarb and water to a skillet, ensuring it's covered by 1 inch, then add sugar. Simmer over medium-low heat until sugar dissolves and rhubarb is lightly cooked, about 2 minutes. Use a slotted spoon to transfer rhubarb to spinach.
  • Mix the vinegar into the liquid in the skillet and increase the heat to medium to bring it to a boil. Reduce the heat to medium-low and simmer until the liquid reduces to about 3/4 cup, approximately 10 minutes. Take it off the heat, whisk in the olive oil, and drizzle the warm dressing over the spinach and rhubarb to slightly wilt them. Split the salad between 2 plates and serve warm.

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