Rhubarb Spinach Salad - cooking recipe

Ingredients
    1/2 pound fresh spinach -- cleaned, stemmed, and dried
    2 large stalks of rhubarb, cut diagonally into thin slices
    water to cover
    1/4 cup white sugar
    2 tablespoons sweet red wine vinegar
    6 tablespoons olive oil
Preparation
    Arrange the spinach leaves on a platter.
    Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
    Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

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