This is a sweet, tangy salad with slightly wilted spinach. It comes together super fast and easy, with great results! I used a cranberry sugar vinegar that I made, but you could try red wine vinegar, too.
rhubarb spinach salad
Rhubarb Spinach Salad
Ingredient
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½ pound fresh spinach -- cleaned, stemmed, and dried
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2 large stalks of rhubarb, cut diagonally into thin slices
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water to cover
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¼ cup white sugar
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2 tablespoons sweet red wine vinegar
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6 tablespoons olive oil
Instructions
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Arrange the spinach leaves on a platter.
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Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
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Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spin