4 stalks rhubarb, cut diagonally into thin slices
1/4 cup sugar
2 tablespoons red-wine vinegar
Salt and pepper to taste
4 cups spinach leaves
6 tablespoons vegetable oil


1. Place rhubarb in a wide saucepan. Sprinkle with sugar and add enough water to cover by 1 inch. Place over high heat, bring to a boil. Cook, uncovered, for exactly 2 minutes. Remove from heat, drain, reserving liquid.
2. Return the liquid to the pan. Stir in vinegar, salt and pepper, and place over high heat. Cook, uncovered, until reduced to 1/2 cup.
3. Meanwhile, divide spinach among 4 salad plates. Arrange rhubarb over the spinach. When the liquid is reduced, remove the pan from heat and whisk in oil. Pour over the salads and serve at once.

Recipe Courtesy of Freida's, The Specialty Produce People.

Lightly cooked slices of rhubarb are spooned atop spinach leaves and veiled with a warm sweet-and-sour dressing.

Sweet-and-Sour Rhubarb And Spinach Salad
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