Rhubarb Spinach Salad Recipe

Rhubarb Spinach Salad Recipe

How To Make Rhubarb Spinach Salad

Whip up a bowl of light and refreshing spinach salad topped with tasteful rhubarb! It’s served with a tangy dressing for a more flavorful salad.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • ½lbfresh spinach,cleaned, stemmed, and dried
  • 2large rhubarb,stalks, cut diagonally into thin slices
  • water
  • ¼cupwhite sugar
  • 2tbspsweet red wine vinegar
  • 6tbspolive oil


  1. Arrange the spinach leaves on a platter.

  2. Place the rhubarb in a skillet with enough water to cover by 1 inch, then add the sugar.

  3. 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.

  4. Remove the rhubarb with a slotted spoon, then distribute it over the spinach.

  5. Stir the vinegar into the liquid left in the skillet, then raise the heat to medium, and bring to a boil.

  6. Return the heat to medium-low, then cook for 10 minutes until the liquid has reduced to about ¾ cup.

  7. Remove from the heat, then whisk in the olive oil.

  8. Pour the hot dressing over the spinach and rhubarb to wilt the lettuce.

  9. Divide the salad between 2 plates, serve warm, and enjoy!


  • Calories: 497.07kcal
  • Fat: 41.07g
  • Saturated Fat: 5.70g
  • Monounsaturated Fat: 29.59g
  • Polyunsaturated Fat: 4.51g
  • Carbohydrates: 32.05g
  • Fiber: 3.64g
  • Sugar: 26.13g
  • Protein: 3.82g
  • Sodium: 94.39mg
  • Calcium: 168.64mg
  • Potassium: 823.08mg
  • Iron: 3.52mg
  • Vitamin A: 535.02µg
  • Vitamin C: 37.04mg
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