Friends of the Market,
Here’s another delicious recipe from Abby.
Wilted Spinach and Rhubarb Salad
Serves 2
1/2 pound fresh spinach — cleaned, stemmed, and dried
¾ c rhubarb, cut diagonally into thin slices
¾ c water
1 Tablespoon sweet red wine vinegar
3 Tablespoons Olive Oil
Arrange the spinach leaves on a platter.
Place the rhubarb and water in a skillet; 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.
Raise heat to medium, and bring water/sugar mix to a boil. Return heat to medium-low and cook until the liquid has reduced to about ¼ cup, about 10 minutes.
Combine 3 Tbsp. olive oil and 1 Tbsp. vinegar in a container with a lid. Add the reduced sugar water to the olive oil/vinegar mix and shake.
Pour the hot dressing over the spinach and rhubarb to wilt the spinach. Divide salad between 2 plates; serve warm.
Recipe adapted from: https://www.allrecipes.com/recipe/214108/rhubarb-spinach-salad/.