Rhubarb Spinach Salad

Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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 Facts

Per Serving:
496 calories; protein 3.7g; carbohydrates 32.5g; fat 41g; sodium 95.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

composter
Rating: 4 stars
06/08/2010
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!!! Read More
Helpful
(8)

Most helpful critical review

Dianne
Rating: 3 stars
06/01/2010
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 cup rhubarb and 1 cups water and reduced the water/sugar down to cup like the recipe states. This ended up with way too much watered-down dressing! So the second time I used cup rhubarb and 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 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! Read More
Helpful
(24)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Dianne
Rating: 3 stars
06/01/2010
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 cup rhubarb and 1 cups water and reduced the water/sugar down to cup like the recipe states. This ended up with way too much watered-down dressing! So the second time I used cup rhubarb and 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 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! Read More
Helpful
(24)
composter
Rating: 4 stars
06/08/2010
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!!! Read More
Helpful
(8)
rachel93
Rating: 5 stars
04/14/2017
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 remaining water until it was about 1/4 c then added 3 T olive oil and 1 T red wine vinegar. I poured all of it over the salad and mixed it up. My kids said it tasted like cotton candy! What a great salad. I can see using this as a base and adding in a variety of other toppings like boiled egg chunks bacon bits nuts etc. So glad I found this recipe. Read More
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Liz Wingler
Rating: 4 stars
09/11/2016
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 but go east on the olive oil. A spinach salad should not have nearly 500 calories. Read More
misia
Rating: 5 stars
06/26/2018
my family loves it just as it is Read More
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