I made this recipe for Judy's 13th birthday party. Deb is actually tossing the salad in this photo. The only change I made to the recipe is that I added the cooked rhubarb into the salad dressing rather than on the salad greens and the greens I used was baby spinach.
4 stalks rhubarb, cut diagonally into thin slices
1/4 cup sugar
2 tbsp red wine vinegar
salt and pepper to taste
16-20 spinach leaves
6 tbsp. vegetable oil
Place the rhubarb in a wide saucepan. Sprinkle on the sugar and add enough water to cover by 1". Place over high heat and bring to a boil. Cook, uncovered, for exactly 2 minutes. Remove from heat and pour through a large sieve into a bowl. Return the liquid to the pan. Stir in the vinegar, salt and pepper, and place over high heat. Cook, uncovered, until the mixture is reduced to 1/2 cup. Meanwhile, divide the spinach among 4 salad plates. Arrange the rhubarb over the spinach. When the liquid is reduced, remove the pan from the heat and whisk in the oil. Pour over the salads and serve at once.