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My review
Rhubarb Spinach Salad
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Chef Matt
"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.
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Ingredients
35 m servings 496Original recipe yields 2 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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5/31/2010
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 ...
6/8/2010
This salad sounded a bit bizzaar, but since I had an abundance of spinach and rhubard, I tried it. Wow, it was great-even the hubby said I could make this one again!!!
4/14/2017
What a tasty salad! I followed the advice of another reviewer and cooked 3/4 c rhubarb in 3/4 c water with 1/4 c sugar. After spooning the rhubarb chunks onto the spinach I cooked down the rem...
9/10/2016
I love this recipe, but 6 tablespoons of olive oil must be a misprint. I lightly drizzled oil over the spinach. I have made it with spinach and Swiss chard, both were delicious. Give it a try bu...