Ingredients
½lbfresh spinach,cleaned, stemmed, and dried
2large rhubarb,stalks, cut diagonally into thin slices
water
¼cupwhite sugar
2tbspsweet red wine vinegar
6tbspolive oil
Preparation
Arrange the spinach leaves on a platter.
Place the rhubarb in a skillet with enough water to cover by 1 inch, then add the sugar.
Bring the rhubarb to a gentle boil over medium-low heat, then simmer for 2 minutes until the sugar has dissolved and the rhubarb is lightly cooked.
Remove the rhubarb with a slotted spoon, then distribute it over the spinach.
Stir the vinegar into the liquid left in the skillet, then raise the heat to medium, and bring to a boil.
Return the heat to medium-low, then cook for 10 minutes until the liquid has reduced to about ¾ cup.
Remove from the heat, then whisk in the olive oil.
Pour the hot dressing over the spinach and rhubarb to wilt the lettuce.
Divide the salad between 2 plates, serve warm, and enjoy!
