By request the recipe is:
Cut up some rhubarb, dependent upon how many people you are serving, for two salads I used two handfuls of about 1/2 in sliced piece, sprinkled on some sugar, about 2-3 Tbsp and added water to cover. (Next time I would use a sauce pan so I didn’t have to use as much water.) Bring to a boil and then pull out the rhubarb, I used my spider, and set aside. Add some salt, pepper, and a few dashes of red wine vinegar to the remaining sugar water and reduce by 1/2. Whisk in some oil and serve the rhubarb on top of the spinach with the dressing drizzled over top. I’m not really a recipe follower, I use them mostly for inspiration and then kind of go with it for the rest of the way which is why my recipe is a little rough. This means that you can change it as you wish to customize your families tastes and preferences!