Rhubarb Spinach Salad

  • 4 sticks of rhubarb (sliced)
  • 50 g / 2 oz sugar
  • cold water
  • 2 tbsp red wine vinegar
  • 20 young spinach leaves
  • 6 tbsp olive oil
  • 1 tbsp pine nuts
  • salt and pepper

Wash rhubarb and spinach well. Place rhubarb in a large saucepan together with the sugar and add enough water to cover by 2.5 cm /1 inch. Bring to the boil over a high heat then cook, uncovered, for 2 minutes only. Remove from the heat and strain the cooking liquor through a sieve into a bowl, reserving the rhubarb. Return the liquid to the pan together with the vinegar, salt and pepper. Bring to the boil then continue to boil, uncovered, until the mixture is reduced to about 120 ml/4fl.oz. Meanwhile, divide the spinach leaves between 4 individual plates then arrange the rhubarb on top of the spinach. Once the liquid in the pan is reduced, remove the pan from the heat and whisk in the oil.

To serve – drizzle the warm dressing over the salads, sprinkle with a few pine nuts and serve immediately.