A Fresh Twist on Rhubarb

Balsamic-Rhubarb-SaladWe’re used to having rhubarb baked into pies and made into jellies and jams – but here’s a great recipe from the Mrs. Wages Test Kitchen that includes fresh-sliced rhubarb in a salad topped off with a balsamic vinegar. What a delicious blend of flavors!

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes

Ingredients
2 cups sliced fresh rhubarb
2 Tbsp sugar
2 Tbsp balsamic vinegar
1 Tbsp Italian red wine vinegar
1Tbsp olive oil
1 Tbsp chopped green onion
¼ tsp salt
¼ tsp black pepper
1 bag (6 oz) baby spinach
2 sticks mozzarella string cheese, sliced
½ cup orange segments, drained
1/4 cup golden raisins
¼ cup walnuts, chopped

Directions

1.  Preheat oven to 450°F.

2.  Line a 15-in. x 10-in. x 1-in baking pan with foil.

3.  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.

4.  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.

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