For a richer flavor, try using balsamic vinegar in place of the red wine vinegar. Add a pinch of salt and pepper to taste. The rhubarb can be prepared ahead of time and stored in the refrigerator. Just warm it slightly before adding to the salad. Garnish with toasted pine nuts or crumbled goat cheese for added texture and flavor.
Rhubarb Spinach Salad
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING2 People
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VIEWS22
Experience a delightful dance of flavors with this vibrant salad, where the tartness of rhubarb meets the earthy notes of spinach in a symphony of taste. The warm, sweet-and-sour dressing gently wilts the spinach, creating a tender and flavorful dish that's both refreshing and comforting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Fiber3 g
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Protein4 g
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Saturated Fat6 g
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Sodium95 mg
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Sugar26 g
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Fat41 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Arrange the spinach leaves artfully on a serving platter. (2 minutes)
02
Step
5 mins
In a skillet, combine the rhubarb with enough water to cover it by about 1 inch. Add the sugar. Bring the mixture to a gentle simmer over medium-low heat. Cook until the sugar has dissolved and the rhubarb is lightly cooked but still holds its shape, about 2 minutes. Use a slotted spoon to carefully remove the rhubarb and distribute it evenly over the bed of spinach. (5 minutes)
03
Step
12 mins
Stir the vinegar into the liquid remaining in the skillet. Increase the heat to medium and bring the mixture to a boil. Then, reduce the heat to medium-low and continue to cook until the liquid has reduced to approximately 3/4 cup, concentrating the flavors. This should take about 10 minutes. (12 minutes)
04
Step
3 mins
Remove the skillet from the heat. Whisk in the olive oil until the dressing is emulsified and slightly thickened. Immediately pour the hot dressing evenly over the spinach and rhubarb, allowing it to gently wilt the spinach. (3 minutes)
05
StepDivide the salad between two plates and serve immediately while the salad is still warm and the flavors are at their peak. (2 minutes)
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Betsy Jones
Jun 26, 2025I made this for a spring brunch and it was a hit! Everyone loved the sweet and tangy flavors.
Karolann Bradtke
May 23, 2025The warm dressing is key to wilting the spinach perfectly. I added a sprinkle of goat cheese for extra creaminess.
Monserrat Haley
May 10, 2025I love how quickly this comes together. Perfect for a light lunch or side dish.
Alta Sawayn
Apr 16, 2025This salad was surprisingly delicious! The rhubarb and spinach combination is unique and works so well.
Stewart Bayer
Apr 14, 2025The instructions were clear and easy to follow. My rhubarb was a little tart, so I added a touch more sugar to the dressing.
Josianne Prohaska
Apr 4, 2025Easy to make and full of flavor. I used balsamic vinegar instead of red wine vinegar and it was still great.