“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. ” - by Chef Matt
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Arrange the spinach leaves on a platter.
- 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.
- 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.
Nutrition
Amount Per Serving (2 total)
- Calories
- 496 cal
- 25%
- Fat
- 41 g
- 63%
- Carbs
- 32.5 g
- 10%
Based on a 2,000 calorie diet
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Reviews (2)
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"Well, the first time I made this recipe it didn’t turn out that well. I liked the idea of it so much though, that I decided to try again, with some tweaks. The first time I used ¾ cup rhubarb and 1 ..." See more½ cups water and reduced the water/sugar down to ¾ cup, like the recipe states. This ended up with way too much watered-down dressing! So the second time, I used ¾ cup rhubarb and ¾ cup water. I still cooked the rhubarb for 2 minutes and then removed and put it on the spinach, like the recipe states. It also doesn’t hurt to leave a few pieces of the rhubarb in the water. I simmered the water down to ¼ cup (about 10 minutes) – this made it more of a syrup with a more concentrated rhubarb flavor. I also reduced the vinegar and olive oil to better proportions. While the water/sugar simmered (without the vinegar), I combined 3 Tbsp. olive oil and 1 Tbsp. vinegar in a container with a lid. I then took the reduced rhubarb water and poured it in the container and shook vigorously, then poured it over the salad. Much better! As written, this is a 3-star recipe. With my changes, definitely 5-star! I will make this again! I’ve written up a custom version of this recipe so you can see my changes. **UPDATE: I made this again tonight and decided to serve it cold. I chilled the cooked rhubarb and dressing, then tossed it with the spinach and some blue cheese, bacon bits and walnuts. Yum!"
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