Name: Rhubarb Spinach Salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Fresh spinach -- cleaned, stemmed, and dried - ½ pound; Large stalks of rhubarb, cut diagonally into thin slices - 2; Water to cover - 2; White sugar - ¼ cup; Sweet red wine vinegar - 2 tablespoons; Olive oil - 6 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Spinach Salad

1. Fresh spinach -- cleaned, stemmed, and dried - ½ pound

2. Large stalks of rhubarb, cut diagonally into thin slices - 2

3. Water to cover - 2

4. White sugar - ¼ cup

5. Sweet red wine vinegar - 2 tablespoons

6. Olive oil - 6 tablespoons

How to cook deliciously - Rhubarb Spinach Salad

1. Stage

Arrange the spinach leaves on a platter.

2. Stage

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.

3. Stage

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 spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.