Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Rhubarb Spinach Salad

Rhubarb Spinach Salad

From allrecipes.com; adjustments made for Intervale Food Hub members

Ingredients

  • 1/2 pound fresh spinach -- cleaned, stemmed, and dried
  • 2 large stalks of rhubarb, cut diagonally into thin slices
  • water to cover
  • 1/4 cup white sugar
  • 2 tablespoons sweet red wine vinegar
  • 6 tablespoons olive oil
  • optional garnishes: crumbled goat cheese or feta, dried cranberries, chopped pecans
  1. Arrange the spinach leaves on a platter.
  2. Place the rhubarb in a skillet with enough water to cover by 1 inch; 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.
  3. Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.