Mary Kula, who works in the test kitchens at Mrs. Wages shared this recipe with us via the Preserving the Harvest Newsletter last week – I thought I’d share it with you …
Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
2 cups sliced fresh rhubarb
2 Tbsp sugar
2 Tbsp balsamic vinegar
1 Tbsp Italian red wine vinegar
1 Tbsp olive oil
1 Tbsp chopped green onion
1/4 tsp salt
1/4 tsp black pepper
1 bag (6 oz) baby spinach
2 sticks mozzarella string cheese, sliced
1/2 cup orange segments, drained
1/4 cup golden raisins
1/4 cup walnuts, chopped
- Preheat oven to 450°F.
- Line a 15-in. x 10-in. x 1-in baking pan with foil.
- In a small bowl, combine rhubarb and sugar; toss to coat. Spread evenly into prepared pan. Bake, uncovered, for 4-6 minutes or until rhubarb is tender. Set aside to cool.
- Meanwhile, in a large bowl, whisk the vinegars, oil, onion, salt and pepper. Add spinach and toss to coat. Divide spinach among 4 plates. Top with the rhubarb, cheese, orange segments, raisins and walnuts.