and Spinach Salad
Veg CD HD English 25mins
Vegetarian Vegan Vegetables Fruit Nuts Hors d'oeuvre Starter
Appetiser Gluten Wheat Dairy Free Eggless England British
Sticks Rhubarb, cut diagonally into thin slices
tbsp Red Wine Vinegar
Young Spinach Leaves, washed and dried
Tbsp Salad Oil
Tbsp Pine Nuts
Place the rhubarb in a large saucepan together with the sugar and add enough
water to cover by 2.5cm/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
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
To serve - drizzle the warm dressing over the salads, sprinkle with a few pine
nuts and serve immediately.
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