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Rhubarb and Spinach Salad     Veg   CD HD   English  25mins


Serves 4    Cold   Vegetarian   Vegan  Vegetables  Fruit  Nuts  Hors d'oeuvre  Starter   Appetiser   Gluten Wheat Dairy Free   Eggless  England  British  Europe



4 Sticks Rhubarb, cut diagonally into thin slices 

50g/2oz Sugar 

Cold Water

2 tbsp Red Wine Vinegar 

Salt and Pepper 

20 Young Spinach Leaves, washed and dried 

6 Tbsp Salad Oil

1 Tbsp Pine Nuts




1. 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. 


2. Remove from the heat and strain the cooking liquor through a sieve into a bowl, reserving the rhubarb. 


3. 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 120ml/4fl.oz. 


4. Meanwhile, divide the spinach leaves between  4 individual plates then arrange the rhubarb on top of the spinach. 


5. Once the liquid in the pan is reduced, remove the pan from the heat and whisk in the oil. 


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



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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