Veggie of the Week: Rhubarb 

Find recipes in our Kitchen Director, Joel’s recipe guide here! 

Rhubarb is officially in season! It is a native plant of China and traditionally used for medicinal purposes. One thing to note about rhubarb is the redder the stalk, the sweeter the flavor. It has a bitter taste, making it good for pairings with sweeter fruit like strawberries. It is typically served in deserts, but this week’s recipe is a different approach to rhubarb. The Rhubarb Spinach Salad is a sweet, tangy salad, something quick and easy but with great results!

Rhubarb Spinach Salad 


  • 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


  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.