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Rhubarb Spinach Salad

Rated as 4.17 out of 5 Stars

"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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35 m servings 496
Original recipe yields 2 servings


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  1. Arrange the spinach leaves on a platter.
  2. 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. 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; 41 32.5 3.7 0 95 Full nutrition

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Read all reviews 5
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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 ...

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!!!

my family loves it just as it is

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...

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...