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Rhubarb Spinach Salad


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


1. Arrange spinach leaves on a platter. Place rhubarb in a skillet with enough water to cover by 1 inch; add sugar. Bring rhubarb to a gentle boil over medium-low heat and simmer until sugar has dissolved and rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over spinach.

2. Stir vinegar into liquid left in skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until liquid has reduced to about 3/4 cup, about 10 minutes. Remove from heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt greens. Divide salad between 2 plates; serve warm.

Adapted from All Recipes

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