I’d like to share this sweet and tart salad I’ve been making with ingredients from the farmer’s market. Back in May I started buying rhubarb and I wasn’t sure what to do with it. I’ve been experimenting with different recipes and this one is my favorite so far. It’s so simple and easy to make. The recipe below is loose. The measurements will depend on the size and number of salads. I just wing it.
spinach, rhubarb, strawberries (optional), red wine vinegar, honey, olive oil, and water
Tear and rinse spinach and place it on a plate.
Cut the rhubarb on a diagonal to get two-inch pieces.
Place the pieces in a skillet and add enough water to float them. Bring to a boil and stir in about a tablespoon of honey. Simmer them until soft (they cook quickly, maybe 3-5 minutes).
Remove the rhubarb from the liquid with a slotted spoon or spatula and place over the bed of spinach, but leave one or two pieces of rhubarb in the skillet to make the dressing.
Add about a tablespoon of red wine vinegar to the skillet and simmer the liquid until it thickens to a syrupy consistency. Let cool and then stir in olive oil. Drizzle the dressing over the salad.
Add sliced strawberries if desired.