How to Make Rhubarb Spinach Salad - A Step-by-Step Guide

Rhubarb is a unique and versatile ingredient that is often underutilized in the kitchen. Known for its tart flavor and vibrant pink color, rhubarb is a favorite in pies and desserts, but it can also be used in savory dishes to add a tangy, refreshing element. One of the best ways to enjoy rhubarb in a savory dish is in a fresh and hearty salad, and this Rhubarb Spinach Salad is the perfect recipe to showcase the bright and bold flavors of this springtime vegetable.

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Ingredients

  • ½ pound fresh spinach -- cleaned, stemmed, and dried
  • 2 large stalks of rhubarb, cut diagonally into thin slices
  • water to cover
  • ¼ cup white sugar
  • 2 tablespoons sweet red wine vinegar
  • 6 tablespoons olive oil

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 2
  • Yield: 2 servings

  • 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

    496 cal.

    • Total Fat: 41g
    • Saturated Fat: 6g
    • Sodium: 95mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 3g
    • Total Sugars: 26g
    • Protein: 4g
    • Vitamin C: 36mg
    • Calcium: 160mg
    • Iron: 3mg
    • Potassium: 798mg