Ingredients
2 cups chopped fresh or frozen rhubarb1/2 cup sugar1/4 cup white vinegar3/4 cup vegetable oil3 tablespoons grated onion1-1/2 teaspoons Worcestershire sauce1/2 teaspoon saltSALAD:6 cups torn fresh spinach6 bacon strips, cooked and crumbled1/2 cup bean sprouts1/2 cup shredded cheddar cheese1 to 2 hard-boiled large eggs, chopped
Preparation
In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp.
Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour.
Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.
